Chicken Noodle Soup
| Shred or dice the cooked chicken | |||||
| 2 Tbs butter or olive oil | cook over medium until softened 6 min | stir in, cook 1 min | bring to a boil, simmer until vegetables are tender 15 min | simmer until tender 8 min | stir in, heat through 2 min, remove bay leaf |
| 1 medium onion, chopped | |||||
| 3 medium carrots, sliced | |||||
| 3 ribs celery, sliced | |||||
| 2 cloves garlic, minced | |||||
| 10 cups chicken broth | |||||
| 1 bay leaf | |||||
| 1/2 tsp dried thyme | |||||
| 8 oz wide egg noodles | |||||
| 3 cups cooked chicken, shredded | |||||
| to taste salt and black pepper | |||||
| 2 Tbs fresh parsley, chopped | |||||
- Shred or dice the cooked chicken
Ingredients
- 2 Tbs butter or olive oil
- 1 medium onion, chopped
- 3 medium carrots, sliced
- 3 ribs celery, sliced
- 2 cloves garlic, minced
- 10 cups chicken broth
- 1 bay leaf
- 1/2 tsp dried thyme
- 8 oz wide egg noodles
- 3 cups cooked chicken, shredded
- to taste salt and black pepper
- 2 Tbs fresh parsley, chopped
Steps
- cook over medium until softened 6 min: butter or olive oil, onion, carrots, celery
- stir in, cook 1 min: step 1, garlic
- bring to a boil, simmer until vegetables are tender 15 min: step 2, chicken broth, bay leaf, dried thyme
- simmer until tender 8 min: step 3, wide egg noodles
- stir in, heat through 2 min, remove bay leaf: step 4, cooked chicken, salt and black pepper, fresh parsley
