Chicken Noodle Soup

Ingredients

• 8 cups Chicken broth
• 2 cups Cooked chicken (shredded)
• 8 oz Gluten-free egg noodles
• 1 cup Carrots (diced)
• 1 cup Celery (diced)
• 1/2 cup Onion (diced)
• 2 cloves Garlic (minced)
• 1 tablespoon Olive oil
• 1/4 cup Fresh parsley (chopped)
• 1/2 teaspoon Dried thyme
• 1/4 teaspoon Dried rosemary
• 1 Bay leaf
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add diced onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.

3. 3

   Add minced garlic and cook for another minute until fragrant.

4. 4

   Pour in chicken broth and add bay leaf, thyme, and rosemary. Bring to a boil.

5. 5

   Reduce heat to a simmer and add gluten-free egg noodles. Cook according to package directions (usually 8-10 minutes) until noodles are tender.

6. 6

   Stir in shredded cooked chicken and parsley. Heat through for a couple of minutes.

7. 7

   Remove bay leaf before serving.

8. 8

   Season with salt and pepper to taste.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.