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Chicken Noodle Soup

Celebrate Fall with a big bowl of warm, comforting soup!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Main Course, Soup
Ingredients Method

Ingredients
  

  • 1 cup onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 3 Tbsp butter or olive oil or a combination of both (I prefer all butter)
  • 8 cups low sodium chicken broth 64 ounces
  • 3/4 tsp thyme
  • 3 small bay leaves (or 2 large ones)
  • 1/2 tsp dried parsley
  • 3 cups diced, cooked chicken
  • 8 oz egg noodles (or any homesyle noodle)
  • salt and pepper to taste

Method
 

  1. To a large pot, add butter over medium-high heat.
  2. Once butter is bubbly and melted, add onion, carrots and celery. Saute about 5-10 minutes until slightly tender.
  3. To the same pot, add chicken broth, thyme, bay leaves and parsley. Bring to a simmer.
  4. Cover and simmer 15-20 minutes.
  5. Add diced chicken. Cover again and simmer another 10 minutes, or until vegetables are very tender.
  6. Add noodles, cover, and cook long enough for them to become al dente, or soft, but with a bite. Remove bay leaves before serving. Taste to see if it needs more salt. Enjoy!