Chicken Noodle Soup

 

INGREDIENTS:

2 lbs chicken, cooked and chopped

2 TBS butter

1 medium onion (chopped)

3 ribs celery sliced

3 cloves of garlic (or 3 teaspoons of garlic powder)

2 bay leaves

1 tsp thyme

3 TBS parsley

2 tsp salt

1/2 tsp pepper

dash of cayenne (optional)

6 Cups Chicken Broth/stock

(I like the Kirkland Organic Chicken Stock and use 2 boxes of it)

as many egg noodles as you like

DIRECTIONS:

Saute Onion, Celery and butter until the onions are translucent. Add all the remaining ingredients (except the chicken). Boil until the carrots and noodles are soft. Turn off the heat, add the chicken and let it simmer on low for about 20 minutes. Serve with crusty bread - YUM!