During the cold and flu season, I make this dish and double it up. I can put individual containers in the freezer and just pop one out whenever someone is feeling ill. It’s a great recovery and comfort dish right at my fingertips. Chicken noodle soup, my favorite movies, and a nice warm blanket are all it takes to get me back to feeling like myself again. I’m so glad I found this recipe! Whenever I have the sniffles I turn to this classic soup.
Let us know how this turned out for you!
Ingredients
1 Tbsp olive oil, extra virgin
2 garlic cloves, finely chopped
2 medium carrots, chopped
2 c chicken, cubed
2 c Creamette egg noodles, uncooked
1 Tbsp fresh parsley, chopped
2 c celery, chopped
1/4 tsp McCormick pepper
1 bay leaf, dried
5 1/4 c Swanson chicken broth
1 c onions, sliced
Instructions
First in a large pot lightly fry the cubed chicken with the E.V.O.O. Then add in the garlic & onions. Cook just until onions are tender for about 5 mins.
Next, add in the broth & season with pepper & bay leaf. Bring to a slow boil over medium heat. Then add in the veggies & cook just until veggies are done for 5 mins.
Then add in the noodles & make sure to mix with each add in. Cook for about 10 mins.
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Quick Tip: Try it with your own homemade noodles.