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Chicken Noodle Soup

Cook Time30 minutes
Course: Main Course
Servings: 5

Ingredients

  • 2 TBSP Olive Oil
  • 1 Onion diced
  • 1 Clove Garlic
  • 2 Carrots chopped
  • 2 stalks Celery chopped
  • 1 lb Chicken cut into bite size pieces
  • 32 oz Chicken Broth
  • 2 Bay leaves
  • 1 Tsp Dried Oregano
  • 1 Cup Water optional
  • 1 Bullion Cube optional
  • Salt and Pepper to Taste
  • 1-2 Cups Egg Noodles

Instructions

  • 1. Chop your Onion, Carrots, Celery, and Garlic.
  • 2. Heat oil in your pot. First, Saute' your onions until they become fragrant and then add the carrots, celery, and garlic. Cook for 3 minutes or so.
  • 3. Add the Chicken broth, Bay leaf, Oregano and Salt and Pepper. If you would like more broth, add a Cup of water and a Bullion cube. Bring the mixture to a boil.
  • 4. Grab another pot and begin to cook your Egg Noodles.
  • 5. Meanwhile, chop your chicken. Once the soup is boiling, add the raw chicken. Let the soup boil until the chicken is white and completely cooked through and then cover and simmer.
  • 6. Drain your cooked Egg noodles and then add them to the soup. Done and Done!

Notes

If you want to stretch this recipe to feed more people, you can always add more water and bullion cubes if you have them on hand!