Homemade Chicken Noodle Soup
SOMETHING TO WARM YOU UP ON THESE COLD FALL DAYS!
1 Tablespoon butter
2 teaspoons olive oil
1/4 onion, finely chopped
1 large carrot (or 10 mini carrots), thinly sliced
1 rib celery, chopped
salt & pepper
2 garlic cloves, minced
2 chicken breasts, shredded or cubed
2 cartons chicken broth
8 oz frozen egg noodles
1. Melt butter and olive oil in a large soup pot over medium heat. Add onions, carrot, celery, salt & pepper, and saute for 8-10 minutes or until soft. If you feel like you need to add more oil, add a splash of chicken broth instead and cover the pot with a lid so veggies can steam.
2. Add in minced garlic and saute for 1 minute, stirring constantly.
3. Add chicken and chicken broth, turn the heat up to high and bring the soup to a boil. Add egg noodles and cook for 20-25 minutes, or until noodles are tender. Serve and enjoy!
*If pre-making, let cool then refrigerate. You may need to add in an additional can of chicken broth when re-heating as the egg noodles will have soaked up some broth.
This soup is like a big hug – it’s absolutely, positively one my most favorite things in the world