It’s that time of year again when a bowl of soup just warms the soul. A warm bowl of soup and homemade bread makes the perfect meal on chilly days.
I love chicken noodle soup! It’s such a basic soup but I always need a recipe to go off of when I make it. I did omit the potato because I eat too many carbs to begin with. I also added garlic since I love garlic and can never get enough of it. But besides that this recipe is perfect! I can’t wait to have it as leftovers for lunch this week!
Oops….I got a kitty in the picture! Howard was just making sure it was cool enough for me to eat.
Chicken Noodle Soup
2 teaspoons butter
1 cup sliced celery
1 cup sliced carrots
1/2 cup sliced onion
1 small potato, diced (omitted since I eat too many carbs the way it is)
1 teaspoon thyme
4 (14 oz) cans chicken broth
2 teaspoons chicken bouillion
5 ounces egg noodles
2 cups cooked chicken
I also added 1 clove of garlic
Melt butter in a large pot. Saute celery, carrots, and onion for 2 minutes. Add garlic and saute for an additional minute.
Add potato, thyme, chicken broth, and chicken bouillion. Bring to a boil.
Add uncooked noodles and cooked chicken. Cook on low for 20 minutes.
Serve with fresh bread.