Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons unsalted butter
  • 1/2 yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced (or thinly sliced)
  • 2 garlic cloves, minced
  • 1 tablespoon minced thyme
  • 1 tablespoon thinly sliced chives
  • 6 cups unsalted chicken stock
  • 8 ounces wide egg noodles
  • 3 cups cooked and shredded chicken
  • salt and pepper to taste

Instruction

  • Place a large pot over medium heat and melt butter.
  • Add onion, carrot and celery and sauté for 4 to 5 minutes. Season with salt and pepper.
  • Add garlic, thyme and chives and continue to sauté for 2 to 3 minutes or until onion and celery begin to get translucent.
  • Pour stock into the pot and bring to a boil. Season with salt and pepper.
  • Once soup is boiling add egg noddles and chicken, stir and simmer for 8 to 10 minutes, until noodles are soft and cooked through.
  • Adjust seasonings and serve.