When we tested this recipe I couldn’t stop talking about how good it was. This comforting chicken soup tastes rich, but all the ingredients say “healthy.” Maybe it’s the nostalgia, but maybe it’s the perfect chicken soup!
Dice your onions, celery, carrots, and mince the garlic.
Melt the butter in a stock pot on medium high heat.
Add onions and sauté onions until just translucent.
Add the carrot and celery then sauté until they begin to soften.
Add the garlic and sauté until fragrant (about 30 seconds).
Add a pinch of salt and a generous grind of pepper.
Stir in the chicken stock and bring to a boil.
Add your noodles and cook as long as instructed on packaging.
While the noodles cook you can chop up the parsley.
Once the noodles are cooked stir in the chicken and bring back to a simmer.
Add additional salt and pepper to taste.
Add juice of half a lemon and parsley
Ingredients
2 tablespoons butter
2 ribs of celery, chopped
2 carrots, chopped
1 sweet onion, diced
2 cloves of garlic, minced
4 cups of egg noodles
2 cooked chicken breasts, or the leftovers of a roast chicken
8 cups of chicken stock
4 cups of water
1 tablespoon of chopped parsley
Juice of 1/2 lemon
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