Chicken Noodle Soup
Ingredients:
2 tablespoons butter
1 tablespoon olive oil
1 cup carrots, sliced
1 cup celery, sliced
1 small onion, finely chopped
3 cloves garlic, minced
8 cups chicken broth
2 cups cooked chicken, shredded (rotisserie works well)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
8 oz egg noodles
1/2 cup heavy cream (optional, for a richer look)
Fresh parsley, chopped (for garnish)
Instructions:
1. In a large pot, melt butter with olive oil over medium heat. Add carrots, celery, onion, and garlic. Cook for 5 minutes until softened.
2. Pour in chicken broth and stir in salt, pepper, thyme, and garlic powder. Bring to a gentle simmer.
3. Add shredded chicken to the broth and let it heat through, about 5 minutes.
4. Stir in the egg noodles and cook according to package directions until tender.
5. Optional: add heavy cream to make the broth richer and slightly creamy. Stir until blended.
6. Taste and adjust seasoning as needed. Remove from heat.
7. Serve hot, garnished with chopped fresh parsley.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6