Chicken Noodle Soup Recipe
This chicken noodle soup recipe is a delicious meal that's perfect for the chilly fall and winter seasons.
Ingredients
- 2 tbs olive oil
- 3 whole carrots peeled and chopped
- 3 celery ribs chopped
- 1 yellow onion diced
- 3 garlic cloves minced
- salt to taste
- black pepper to taste
- 2 bay leaves
- 3 cups shredded chicken
- 3 cups wide egg noodles
- 1/4 cup fresh parsley chopped
- 10 cups water
- 10 tsp chicken base
Instructions
-
Heat up the olive oil in a large pot over medium heat. Add the onion and season with salt and pepper. Cook for 5 minutes. Stir occasionally. Next add the minced garlic and cook for 1 minute.
-
Add the carrots and celery and cook for 5 minutes while stirring every couple of minutes.
-
Add the water and bay leaves to the pot and bring to a boil. Stir in the chicken base. Reduce the heat to medium low and cover. Cook for 25 minutes or until the veggies are tender.
-
Once the veggies are tender add the egg noodles and shredded chicken to the pot. Stir and cook for 8 minutes.
-
Garnish the soup with freshly chopped parsley and serve. Discard the bay leaves.