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.