Once you make and taste this quick and easy Chicken Noodle Soup for yourself, we can promise you you’ll be saying goodbye to the canned stuff for good.

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INGREDIENTS

Serves 4
• 1 tbsp olive oil or butter
• 1 small onion, chopped about 1/2-3/4 cup
• 2 ribs of celery, chopped
• 1-2 large carrots, peeled, sliced about 1- 1 1/2 cups
• 4 cloves garlic, minced
• 2 bay leaves
• 8 cups chicken stock
• 2-3 cups cooked shredded chicken*
• 6 oz egg noodles**
• 1 tbsp flat leaf parsley, minced
• 1 tsp salt
• 1/4 tsp pepper to taste

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DIRECTIONS

➊ Add the butter or olive oil to a large pot over medium heat

➋ Add the onion, celery and carrots and cook until the onion is translucent, about 5 minutes

➌ Add garlic and sauté for 1 minute longer

➍ Add the chicken stock along with the bay leaves

➎ Bring to a boil

➏ Add chicken and egg noodles

➐ Reduce heat to medium

➑ Add the parsley, salt and pepper

➒ Maintain a low boil/heavy simmer for 20 minutes until the noodles are cooked through and the veggies are tender.Cooking Notes:* Anytime I make a roast chicken for dinner, I save the leftover shredded chicken in the freezer for this soup

➓ A rotisserie chicken also works well and might even make two batches! ** Homemade noodles in this soup taste amazing, but I never have time for that