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Chicken noodle soup

Ingredients
2 tablespoon unsalted butter
1/2 yellow onion chopped
2 cloves garlic minced
2 stalks celery sliced thinly
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
4 cups chicken broth
2 chicken breasts boneless skinless
2 carrots sliced
1 teaspoon fresh thyme
8 ounces egg noodles cooked 1 minute shy of directions
US Customary – Metric


Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
Add the butter to a large dutch oven on medium heat and cook the onions, garlic, celery, salt and pepper for 3-4 minutes or until translucent before adding in the broth, chicken, carrots, and thyme and bringing to a boil, then reducing to a simmer for 20 minutes.
Remove the chicken and shred with two forks before returning to the soup with the cooked pasta and serve.
See also  Slow Cooker Ground Beef Lasagna Soup

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