Easy Chicken Noodle Soup

You will love this soup – so easy to make. Switch up the variety of herbs if you like. Thyme and rosemary are a nice combination to add.  Cook the egg noodles seperately so the soup doesn’t get starchy.

I keep homemade stock on hand in the freezer to use for making this soup.  Kitchen Basics boxed broth is also good – I buy the low sodium.  In a pinch, you can use canned broth.  Using both chicken and  vegetable broth adds a nice flavor. I don’t add onion because the broths I use are already flavored with onion and I don’t like a strong oniony taste to the soup.

This freezes well – just leave out the noodles and add them in when you are reheating the soup.  Serve this with a nice green salad and some crusty bread and herbed butter.

Ingredients:  (Serves 6)

1/2 tablespoon butter

1/2 cup chopped celery

5 cups chicken broth

2 cups  vegetable broth

1/2 pound chopped cooked chicken breast

1 1/2 cups egg noodles – cooked and drained

1 cup sliced carrots

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

salt and pepper to taste

  1. In a large pot over medium heat, melt butter. Cook  carrots and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in herbs. Add salt and pepper to taste. Bring to a boil, then reduce heat and simmer 20 minutes. Add drained noodles before serving.

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