Fixin’ Supper

CHICKEN NOODLE SOUP

Rated 0.0 out of 5
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  • 48 oz Chicken Stock
  • 1 Rotisserie Chicken, removed from bone and shredded
  • 2 Ribs Celery, chopped
  • 3-4 Carrots, chopped
  • 1 Small Onion, diced
  • 1 Garlic clove, minced
  • Salt & Pepper
  • Fresh sage
  • 1 Bay leaf
  • ½ Package Extra Wide Egg Noodles
  • 1 tbsp Better than Bouillon – chicken flavor
  • 1 tsp Butter
  1. Add butter to Dutch Oven over medium high heat. Add onion, celery and carrots, cook for 4-5 minutes. Add garlic and cook for another 1 minute or until fragrant.
  2. Add chicken stock, sage, bay leaf and better than bouillon and stir to combine. Taste your broth and add salt and pepper to taste.
  3. Increase heat to high and bring to a boil. Add noodles and cook according to package instructions until noodles are al dente.
  4. Remove from heat and add your shredded rotisserie chicken. Serve hot with crusty bread.

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