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Homemade Chicken Noodle Soup
The first soup I ever loved was Chicken Noodle Soup from Panera Bread. I would pick right around the veggies unapologetically slurping up the broth. Now I enjoy making homemade chicken noodle soup chock-full of seasonal vegetables like carrots, celery, and onions. It's easy to make large batches of soup to save for lazy Sundays and easy lunches; bonus, my husband loves it.
Prep Time: 20:00
Cook Time: 01:00
1 medium onion chopped
1 cup chopped celery
2 medium carrots cut into 1/2 inch thick slices
3 garlic cloves minced
2 - 4 quarts of chicken bone broth (depending on how much broth you like)
2 cups cooked and shredded chicken breasts
8 ounces of egg noodles
4 fresh sprigs of thyme
1 cup fresh parsley chopped
salt and pepper to taste
1Cook pre-cut chicken strips in a skillet with EVOO, salt, and pepper. Remove the chicken from the skillet, and chop strips into 1/4 to 1/2 inch cubes. Set aside.
2Place a soup pot over medium heat and coat with extra virgin olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf to the pot stirring gently until the vegetables are softened. Pour the chicken stock into the pot and bring the mixture to a boil. Add the egg noodles to the mixture and simmer for 5 minutes. Once the noodles have softened add the chicken to the stock pot and wait for a few minutes before serving.
3Add fresh parsley to the soup before serving.
Homemade Chicken Noodle Soup tastes amazing served alongside grilled cheese.
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