Classic Chicken Noodle Soup

Classic Chicken Noodle Soup 8 Servings

2 tablespoons butter

½ Yellow Onion

2 Cloves garlic, minced

2 Stalks celery, sliced thinly (I used 3)

1 teaspoon kosher salt

½ teaspoon coarse ground black pepper (about 20 grinds)

6 cups chicken broth (knorr cubes x 3)

2 chicken breasts, boneless skinless (I used legs/thigh with bone/skin, took off later)

2 carrots, sliced (I put more)

1 teaspoon fresh thyme (I just sprinkled a bit of the dried thyme)

8 ounces egg noodles, cooked 1 minute shy of directions (I put ½ cup of rice instead)

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 the broth, chicken, carrots and thyme and bring 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. I removed leg/thighs, removed skin and bone then did the same.

Enjoy