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Cattle Haus
Chicken Noodle Soup

Chicken Noodle Soup

Ingredients

  • 1 12oz Bag Egg Noodles
  • 4 Tablespoons Butter
  • 3 Celery Stalks cut into 1/2 inch thick pieces
  • 3 Carrots cut into 1/2 inch thick slices
  • 1/2 Tablespoon Salt, Onion Powder, Garlic Powder, and Paprika
  • 1/4 Teaspoon Pepper
  • 1 Tablespoon Thyme
  • 8 Cups (2 Quarts) Chicken Broth
  • 2 Chicken Breasts, Shredded (or 4 cups rotisserie chicken)

Instructions

  • In a large pot melt butter over medium heat. Add the celery and carrots, cook until soft and tender, 5 to 8 minutes. Stir in all the seasonings.
  • Add the broth and bring to a boil over medium-high heat. Reduce to a simmer, carefully add the noodles, and simmer until they are cooked through, 10 to 15 minutes.
  • Add the chicken and simmer for 5 minutes to warm through, then serve.
  • Store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 1 month.

Makes 8 to 10 servings

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