Advertising
Advertising
INGREDIENTS
1 tablespoon salted butter
1/2 cup chopped yellow onion
1/2 cup chopped celery
1 cup sliced carrots, (about 2 medium carrots)
2 teaspoons chopped garlic
4 (14.5 ounces) can chicken broth, or use homemade
1/2 pound chopped raw chicken breast and/or thighs
1 1/2 cups egg noodles
1 teaspoon dried thyme
salt and pepper to taste
INSTRUCTIONS
In a large pot over medium heat, melt butter.
Cook onion, celery, and carrots in butter until just tender, 5 minutes.
Add in thyme and salt and pepper. I start with 1 teaspoon of each and add more salt and pepper as needed.
Add in garlic and cook for about 1 minute.
Make a well in the center of the vegetables and add in the chicken. Toss to brown the outside of the chicken, no need to cook it through. (3-4 minutes total)
Pour in chicken broth, and bring to a boil, then reduce heat and simmer for about 20 minutes before serving.
If you are using my Homemade Egg Noodles, add them in 3 minutes before serving. If using store-bought noodles, add them in 8 minutes before serving.
Advertising