Simple Chicken Noodle Soup

Super simple chicken noodle soup recipe, great for the leftover breast meat on a rotisserie chicken. Make sure to use a large pot for extra room. Substitute the chicken breasts for a single turkey breast to use up thanksgiving leftovers!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt butter in large stockpot over medium high heat. Add chopped carrots, celery, and onions. Season to taste with salt and pepper, cooking until onions start to become translucent.

Step 2

Add minced garlic, cooking until fragrant. Add your leftover chicken either cubed or shredded (whichever you prefer) and cook until heated through.

Step 3

Carefully pour the two jugs of chicken broth into the pot. Use one regular broth and one reduced sodium broth so your soup doesn’t become too salty. Add thyme and chopped parsley and bring to a boil. Make sure to taste your broth to see if you need more salt!

Step 4

Add 8-12 oz of egg noodles. If using more than 12 oz you will need more broth. Lower to a simmer and cook until noodles are cooked to your liking. Serve hot and enjoy!