Lifestyles Of The 206
Chicken Noodle Soup
Chicken noodle soup is pure comfort food. The golden rich chicken broth teeming with egg noodles and veggies is peak comfort food – it all ways makes you feel better, no matter what.
Servings
6
Ready In:
35 mins
Ingredients
- 4 Cooked Chicken Thighs Shredded
- 1 Bag Egg Noodles
- 1/2 Bag of Baby Carrots Chopped Into Rounds
- 5 Celery Ribs Chopped
- 1/2 Yellow Onion Chopped
- 6 Garlic Cloves Minced
- 32 Ounces Chicken Broth
- 1 Tablespoon Oil
- 1/4 Teaspoon Garlic Salt
- 1/4 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/4 Teaspoon Celery Salt
- 1 Teaspoon Black Pepper
- Salt to taste
Garnish:
- Fresh Thyme
- Fresh Parsley
Step by Step Instructions
Step 1
In a larger pot (I use a Dutch oven) Add 1 tbsp of oil. Once hot add 1⁄2 yellow onion chopped, cook until translucent, add 6 garlic cloves minced, cook until fragrant, add 1⁄2 bag chopped carrots, 32 oz chicken broth, 1⁄4 tsp garlic salt, 1⁄2 tsp garlic powder, 1⁄2 tsp onion powder, 1⁄4 tsp celery salt, 1 tsp black pepper, salt.
Step 2
Once carrots are somewhat soft add 5 chopped celery ribs. Let simmer for 5 minutes.
Step 3
Add cooked shredded chicken thighs. Once chicken is warmed from the broth its ready.
Step 4
Add noodles and cook as directed. *see quick tips
Step 5
Serve soup with fresh chopped parsley or thyme, if desired.
Quick Tips
I cook the egg noodles separately and add them to each bowl.
To reheating the soup, add dried noodles to the soup and simmer until done.
