Homemade Chicken Noodle Soup

Servings: 6
Ingredients

• 1 Tbsp. SilverBrook butter, 73400
• 2 minced Markon garlic cloves, 78470
• 1 C. chopped Markon onion, 78228
• 1 C. chopped Markon celery, B7296
• 1 C. Bountiful Harvest sliced carrots, 61156
• 58 oz. Culinary Secrets chicken base, reconstituted, 12208
• 14.5 oz. Katy’s Kitchen vegetable base, reconstituted, 28138
• 1/2 pound fully cooked SilverBrook diced chicken, 61988
• 1/2 tsp. Culinary Secrets dried basil, 10510
• 1/2 tsp. Culinary Secrets dried oregano, 24102
• Katy’s Kitchen salt, 31984 and Culinary Secrets pepper, 24108 to taste
• dash or two of Culinary Secrets poultry seasoning, 22650
• pinch or two of Culinary Secrets dried thyme, 31720
• 3 C. Villa Frizzoni egg noodles, 25486
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Preparation method

1. In a large pot over medium heat, melt butter. In melted butter, sauté garlic cloves, onion, celery, and carrots, until just tender, 5 minutes.
2. Add chicken, the broth, basil, oregano, salt, garlic, pepper, poultry seasoning, and thyme to the pot of veggies. Bring to a boil, reduce heat, cover and simmer 20 minutes.
3. Cook egg noodles according to package directions in a separate pot. Add drained noodles to chicken and veggies, simmer an additional 10 minutes.