This chicken egg noodle soup is what I crave when I’m sick. I’ve even gone through the trouble of teaching my boyfriend how to make so when I am sick, I don’t have to do much (smart thinking, huh?). Now that the recipe is written down here, he has absolutely no excuse to order pizza instead (one does not crave pizza while sick…). Even if you’re not sick, which I’m hoping you’re not, this chicken egg noodle soup is a traditional delight that the whole family will enjoy. It also freezes pretty well so you can just nuke it if you do, unfortunately, catch that flu bug.
Ingredients
- 1 cup Simple Shredded Chicken
- 1 cup Red Onion, diced
- 1 cup Celery, diced
- 1 cup Carrots, frozen sliced
- 1/4 cup Basil, dried
- 1 tbsp Garlic Powder
- 1 tsp Thyme, dried
- 2 Bay Leaves
- 10 cups Chicken Broth
- 2 cups Egg Noodles, uncooked
- 1/2 Lemon, juiced
- Sriracha, to taste
- Salt/Pepper, to taste
Directions
- Spray a large pot with cooking spray.
- Cook onions and celery for 8-10 minutes on medium, or until onions are translucent.
- Add basil, garlic powder, and thyme leaves. Stir for 1-2 minutes.
- Add broth (scraping bottom of pot). Add bay leaves, carrots, and chicken. Stir well.
- Cover and simmer for 1-2 hours.
- Add egg noodles and cook for 10-12 minutes.
- Remove from heat and add lemon juice,
- Serve with a dash of sriracha if desired (highly recommended).