Chicken Noodle Soup
All white meat chicken, fresh vegetables, egg noodles, and a perfectly seasoned broth.
- 12 cups chicken broth
- 1 onion diced
- 2 chicken breasts cooked and chopped into bite-size pieces
- 3 cups egg noodles
- 1 cup carrots chopped
- 1 cup celery chopped
- 3 tbsp butter
- 1 tbsp garlic minced
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
In a stock pot, melt the 3 tbsp of butter at medium to low heat (butter burns quickly).
Add the chopped onions, garlic, and chicken breasts to the melted butter and saute until the chicken is fully cooked.
Remove chicken, garlic, and onions and set aside so as not to overcook the chicken. (optional: I typically skip this step since my family is always chomping at the bit.)
Into the same pot, add the broth, chopped carrots, and celery. Raise the heat to medium and bring to a covered boil.
Let broth, carrots, and celery boil for 10 minutes (until the carrots are tender), then add the chicken, onion, and garlic back into the pot.
Once it comes back to a covered simmer, add the bay leaf, thyme, pepper, and salt.
Let everything simmer for at least 5 minutes, then add the egg noodles and turn off the heat; replace lid.
Allow the noodles to cook in the residual heat for 10-15 minutes or until al dente. Remove the bay leaf and serve. Top with fresh parsley as a garnish.