Chicken Noodle Soup

By mmflagg

Ingredients

• 1 TBSP Olive Oil
• 1 small onion, diced
• 3 medium carrots, peeled and thinly sliced
• 2 medium stalks celery, thinly sliced
• 1 clove garlic, minced
• 4 medium boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 cups chicken broth
• 4 cups water
• 1 tsp Better than Bouillon Chicken Base
• 1/2 tsp dried dill weed (would use less or delete)
• 1/2 tsp dried parsley
• salt and pepper to taste
• 6 ops (half bag) wide egg noodles, cooked

Preparation

Step 1

Heat oil until shimmery. Add onion, carrots, celery, and garlic. Cook until soft and fragrant about 3 minutes

Add diced chicken thighs. Stir to combine. Add chicken broth, water, chicken base, and herbs. Stir to combine.

Cover and bring to boil. Lower temperature to medium low and simmer for 1 hour.

In a separate pot cook noodles adding salt generously to the water. Drain and add to soup.