Quick & Easy Chicken Noodle Soup
Ingredients
- 1 tbsp butter
- 1 tbsp EVOO
- 2 medium onions chopped
- 3 celery ribs halved lengthwise and chopped
- 3 carrots chopped
- 5 cloves Fresh garlic, peeled minced
- 1/2 tsp Dried thyme
- 1 Bay leaf
- 1 splash white wine
- 2 32oz boxes Kitchen Basics Chicken Stock Original or unsalted
- 12 ounces egg noodle wide or old fashioned
- 1 Whole Rotisserie Chicken Shredded
- Salt & pepper To taste
- 1 handful Fresh parsley Chopped
Instructions
- Place a soup pot over medium heat and coat with the oil & butter. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 5 minutes, until the vegetables are softened but not browned. Add the splash of white wine and cook down for a couple minutes. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
