Quick Homemade Chicken Noodle Soup

Quick Homemade Chicken Noodle Soup

3 to 4 tablespoons butter or olive oil
2 cups chopped onion
2 cups chopped carrots
2 cups chopped celery
2 teaspoons garlic salt
1 teaspoon black pepper
8 to 12 cups chicken stock
3 to 4 cups cooked and shredded chicken breasts
1 bag (16 ounces) egg noodles
1/4 cup chopped Italian parsley

In a large soup pan, melt butter. Sauté onions, carrots and celery for about 5 minutes until they get soft.  Season with garlic salt and pepper. Add chicken and 8 to 10 cups of stock. Simmer for a few minutes. Add parsley and cooked noodles just before serving. I don’t like to add noodles ’til the very end, that way they don’t get mushy. If you like more broth, add more chicken stock.

Rating: 5
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