Old Fashioned Chicken Noodle Soup

TAKES 1 HOUR • MAKES 4

Directions

• 1 Tbsp butter
• 2 carrots, sliced
• 2 stalks celery, diced
• 1 onion, diced
• 1/2 tsp pepper
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp dried parsley
• 1 bay leaf
• 3 14 oz cans chicken broth
• 1 1/2 cans water
• 1 lb boneless chicken breast, cubed
• 3 cups wide egg noodles

Ingredients

1. In saucepan saute chicken, carrots, celery, onion, pepper, basil, and oregano in butter until vegetables are tender and chicken is opaque with clear juices.
2. Add chicken broth, water, parsley and bay leaf. Bring to a boil.
3. Reduce heat to a slow simmer for 45 minutes.
4. Add egg noodles and simmer another 10 minutes or until noodles are done.
5. Serve immediately.

Note:

You can use pre-cooked chicken instead to shorten the cook time, adding the chicken after the vegetables are done cooking and only simmering for 15 minutes.

Fresh substitutions and additions:

• 1 lb chicken breast, cubed = 1 lb herb roasted chicken, shredded
• 1 Tbsp butter = 1 Tbsp olive oil
• 1/2 tsp dried basil = 2 Tbsp fresh snipped basil
• 1/2 tsp dried oregano = 2 Tbsp fresh snipped oregano
• 1/4 tsp dried parsley = 1 Tbsp fresh snipped parsley
• 3 14 oz cans chicken broth + 1 1/2 cans water = 2 1/2 quarts chicken base
• addition: 1 cup fresh spinach, chard or kale