A classic, comforting chicken noodle soup with a rich golden broth, tender chicken, and wide egg noodles.
Ingredients
- 2 cups shredded cooked chicken
- 8 cups chicken stock
- 2 cups wide egg noodles
- 1 medium onion, diced
- 2 large carrots, sliced
- 2 stalks celery, sliced
Instructions
- Sauté onion, carrots, and celery in butter until soft. Add garlic.
- Pour in chicken stock and herbs. Simmer for 20 minutes.
- Add egg noodles and cook until tender. Stir in shredded chicken.
- Finish with fresh parsley and a squeeze of lemon juice.