Chicken Noodle Soup

 Such a hearty, delicious soup! A classic, and perfect on those chilly, fall days!

This is one of those recipes that you don't realize how easy it is until you make it! Especially if you shortcut it and use a rotisserie chicken (every time 🙋)!! 

WHAT YOU NEED

• 2 cups cooked, shredded chicken (or one rotisserie chicken)
• 2 medium or 1 large yellow onion, diced
• 2 cups carrots, peeled and diced
• 4 stalks celery, diced
• 3-4 cloves garlic, minced
• 2 T olive oil
• 1 T butter
• 1/2 tsp dried thyme
• 1 bay leaf
• 6 cups chicken broth
• 1 cup water
• 1 tsp better than bouillon, chicken
• 12 ounces wide egg noodles
• salt and pepper to taste

HOW TO MAKE CHICKEN NOODLE SOUP

1. Heat your olive oil and butter in a large soup pot or dutch oven over medium heat.

2. Add in your onion, celery and carrots. Sautee until tender, about 7-8 minutes. Add in the better than bouillon, thyme and your minced garlic. Stir and cook for about a minute.

3. Pour in your chicken broth, water and add bay leaf. Bring to a boil and cook for 5 minutes. Add in your noodles and cook over medium heat for 5-8 minutes or until noodles are cooked. 

4. Add in your shredded chicken and combine. Season with salt and pepper. Remove from heat and serve hot.

5. Enjoy!

TIPS
-Make sure all your veggies are chopped/diced to roughly the same size so they all cook evenly.

-Sub out the better than bouillon for a chicken bouillon cube, or another cup of chicken broth. May need to alter salt to taste.