Ingredients:
2 tablespoons olive oil
1 cup carrots, chopped (I used a small bag of baby carrots)
1 cup celery, chopped
1 medium onion
2 garlic cloves, minced
12 cups low-sodium chicken broth
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
3 tablespoons fresh flat-leaf parsley leaves, chopped
1 teaspoon pepper
12 ounces wide egg noodles
1 tablespoon lemon juice
2 cups shredded cooked chicken (I used a store-bought rotisserie chicken to save time)
salt, to taste
Right when the winter weather hits, I make sure to stock up on 3 winter essentials: Tazo Tea, Swiss Miss Hot Chocolate, and my favorite soups! However, I thought it was the time that I try to make my soup own for once! Most canned soup items are loaded with sodium or they contain ingredients that I don’t necessarily care for so this was my opportunity to create my ideal recipe. Of course, I chose to make some Homemade Chicken Noodle because it’s as classic as Apple Pie! I’ve been carting it to class the past few days and it’s the perfect lunch for when it’s chilly outside. The best part? You can make this in 30 minutes or less! So, let’s get cookin’!
mixture
Hope this soup helps you stay warm this winter. Thanks for reading!
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