Recipes Online: Chicken Noodle Soup

Chicken Noodle Soup

Chicken Noodle Soup

1 tablespoon butter;
2 cloves garlic;
1 cup chopped onion;
1 cup chopped celery;
1 cup sliced carrots;
4 cans chicken broth;
1 can vegetable broth;
1/2 pound chopped cooked chicken breast;
1 1/2 cups egg noodles;
1/2 teaspoon dried basil;
1/2 teaspoon dried oregano.


In melted butter, sauté 2 minced garlic cloves, 1 cup chopped onion, 1 cup chopped celery, and 1 cup sliced carrots.
Meanwhile, chop 1/2 pound uncooked boneless, skinless chicken breast into bite-size pieces.
Add chicken, the broth, basil, oregano, salt, garlic pepper, a dash or two of poultry seasoning, and a pinch or two of dried thyme to the pot of veggies. Bring to a boil, reduce heat, cover and simmer 20 minutes.
Cook 3 cups egg noodles according to package directions in a separate pot. Add drained noodles to chicken and veggies, simmer an additional 10 minutes.
If you want some creaminess, go ahead and add a half can of condensed cream of whatever soup (whatever flavor you choose).

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