Advertising
Advertising
Ingredients
2 tbsp butter
3 celery stalks, sliced
3 medium carrots, sliced
1 small yellow onion, diced
3 garlic cloves, minced
1 1/2 tbsp fresh thyme, stems removed
12 cups chicken broth
8 oz macaroni noodles, dry
2 cups shredded chicken
3 tsp Better than Bouillon, roasted chicken base
salt and pepper
Parsley for garnish (optional)
Instructions
In a large soup pot over medium heat add the butter, celery, carrot, onion, garlic, and thyme leaves. Sautee for 4-6 minutes or until veggies are tender.
Pour in the chicken broth, add in the bay and noodles, bring to a boil on high heat then reduce to a simmer. Cook until noodles are al dente, about 10-12 minutes.
Add in the chicken and bullion. Stir and continue to simmer until chicken is heated through.
Season with salt and pepper to taste. Enjoy
Advertising