Chunky Chicken Noodle Soup

A chicken noodle soup recipe I made up one day and estimated the ingredients haha

I will be totally transparent about this. I have been making this chicken noodle soup for over 12 years and have never written the recipe down as I just kind of feel my way through the recipe and it always turns out well. That is not helpful to you, so I have listed the estimates for this soup and placed them below. Feel free to add and subtract according to your taste. The point of sautéing the spices and herbs is so that the flavor profile is strong and because toasted garlic is awesome.

The best noodle soup I have ever had. -me.

I love having the red pepper flakes in my soup, as the spice clears my nasal passages and makes me feel better when down and out with the cold or flu. Perfect for a cold day, enjoy my estimated chicken noodle soup recipe.

Chunky Chicken Noodle Soup

Ingredients

• 1'/2 stick of butter

• 4-6 cloves of garlic

• 1 sprig of fresh rosemary ( leaves chopped fine)

• 2 sprigs of fresh thyme

• 3 bay leaves

• red pepper flakes to taste (I use 1-2 TBSP)

• salt and pepper to taste (about 1/2- 1 TBSP depending on broth choice)

• 2 large containers of chicken broth

• 1-2 bushels of spring onions

• 1 bag of big carrots

• 1/2 full stock of celery (3-4 sticks of celery)

• 2 chicken breasts

• 1/2-1 bag of egg noodles ( I use No Yolk Noodles not super thick)

Directions

1. Add butter, garlic, rosemary, thyme, bay leaves, red pepper flakes, salt, pepper in pot and sautee gently.

2. Once flavors have been incorporated with the butter, add about a 1/2 cup of broth to the pot and bring to a boil.

3. Chop spring onions, carrots, celery and toss into the pot.

4. Chop chicken and sautee till about 1/2 cooked.

5. Add the rest of the broth and bring to a boil.

6. Once boiling, add raw noodles to pot and cook for 8-10 mins then turn off heat.

7. Chicken should be at least 165 degrees.

8. Serve.