Ingredients
- 2 tablespoons unsalted butter
- 1 cup sliced carrots
- ½ cup sliced celery
- ½ cup diced onion
- 8 cups low-sodium chicken broth
- 2 chicken breasts, cooked and shredded (I use
border-box; color: black; transition: all 0.1s ease-in-out 0s;" target="_blank">this recipe)3 cups egg noodles ½ teaspoon dry basil ½ teaspoon dry oregano ½ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon black pepper
Instructions
- Melt butter in a large pot over medium heat. Add the carrots, celery, and onion and cook until just tender, about 5 minutes. Add the chicken broth, shredded chicken, noodles, basil, oregano, salt, garlic powder, and pepper and stir to combine. Bring to a boil, then reduce heat and simmer for 20-25 minutes before serving.
Source:http://lovegrowswild.com/2015/03/quick-and-easy-chicken-noodle-soup/
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