Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 4 cloves garlic (minced)
  • 1/3 medium sweet onion (diced)
  • 3 large carrots (chopped)
  • 3 ribs celery (chopped)
  • 8 cups chicken stock
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 each teaspoon salt and pepper (to taste)
  • 3 tablespoons fresh or dried parsley
  • 1 teaspoon fresh or dried thyme
  • 1-2 teaspoons fresh or dried rosemary leaves
  • 1 cup heavy cream
  • 2 cups shredded chicken (rotisserie, pre-cooked or fresh)
  • 12 oz package wide egg noodles

Instruction

  • Bring a large pot of water to boil and cook pasta noodles based on package instructions. Set aside.
  • To make your chicken soup, start by adding butter to a large soup or stock pot and heating over medium high heat. Add in diced carrots, celery and onion and cook for 3 to 4 minutes, stirring frequently. Stir in minced garlic and cook for another minute.
  • Pour in the chicken stock, rosemary, thyme and spices and bring the chicken soup to a low boil. Add the shredded chicken, reduce the heat to simmer and let cook 20 minutes. After 20 minutes, stir in the heavy cream and fresh parsley. 
  • Continue to simmer and when pasta is done, add a portion of egg noodles to a soup bowl and cover with the chicken soup. Enjoy with crusty bread or dinner rolls (optional but highly recommended!).