Chicken Noodle Soup
One pot chicken noodle soup - Cold kicker soup loaded with chicken, carrots, celery and broth.
- 1 lb chicken thighs or breasts
- 3/4 cup carrots sliced
- 3/4 cup celery sliced
- 1/2 cup onion (yellow or white) chopped
- 2 cloves garlic minced
- 8 cups chicken broth
- 1 cup egg noodles
- 1/2 tsp black pepper
- 1 tsp parsley dried or 1/2 tbsp fresh
- 1 tsp thyme dried or 1/2 tbsp fresh
- salt to taste
Add all the ingredients to your dutch oven or stock pot EXCEPT for the egg noodles and bring to a low simmer. Cover and cook for about one and a half hours, stirring occasionally. When done, chicken and veggies will be tender. Easily shred the chicken with two forks. Add the egg noodles and bring to a boil for about 10 minutes until tender. Taste soup and salt to taste. Be careful soup is hot! Remove soup from heat and serve.