Chicken Noodle Soup

This is a favorite for left over turkey or chicken or just craving sone hearty soup.

Ingredients

1. 1 lb chicken, can be white or dark. I like thighs
2. 3 carrots
3. 3 celery stock
4. Half onion white or yellow
5. 1 garlic clove
6. 2 bay leaves
7. 1 package egg noodles, dry or frozen. I prefer frozen
8. 1 tsp pepper
9. 1 tsp thyme
10. 2 tsp salt
11. 1 Tbsp parsley
12. 2 tsp Adobe season
13. 2 Tbsp butter
14. 2 chicken bouillon cubes
15. 1 tsp poultry seasoning
16. Water – to fill half a stock pot

Steps

1. Fill stock pot half way. Roughly 2-3 quarts. Bring to a boil add chicken diced, bay leaves, and butter. Boil for 45 minutes.

2. Add sliced carrots, diced onion, sliced celery, and all spices and garlic. Boil for 30 minutes.

3. Add frozen egg noodles or noodles and boild for another 20 minutes. Reduce to medium heat and let simmer until noodles are cooked.

   

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