Chicken Noodle Soup is a classic and this recipe is the best! The perfect to beat the cold winter weather. It comes together in under an hour and is sure to bring comfort right to your soul. It’s made with all of the ingredients you know and love with no unnecessary frills!
2teaspoonsChicken Bouillon Powder or Paste **SEE NOTE
8OuncesDried Wide Egg Noodles
3-4CupsShredded Rotisserie Chicken
1TablespoonLemon Juice
Instructions
Melt the butter in a large soup pot and cook the celery, carrots, and onion until soft, about 6 minutes.
Add the garlic, salt, pepper, thyme, sage, rosemary, garlic powder, onion powder, and bay leaf and cook for 1 minute or until fragrant.
Pour in the chicken broth and bouillon powder, stir, and bring it to a boil over high heat.
Stir in the noodles and cook for 2 minutes less than the package instructs.
Stir in the chicken and lemon juice and simmer for another 2 minutes then garnish with freshly minced parsley and serve with saltines and lemon wedges if desired.
Video
Notes
NOTE ON BOUILLON POWDER/PASTE: This ingredient is optional if you don't have it. I personally use better than bouillon paste because that is what I keep on hand to make all of my broth/stock.