Chicken Noodle Soup by Cook Fast, Eat Well

olive oil, onion, carrots, celery, garlic, chicken thighs, chicken broth, water, better than bouillon chicken base, dried dill weed, dried parsley, salt and pepper, wide egg noodles

– 1 tablespoon olive oil
– 1 small onion, diced
– 3 medium carrots, peeled and thinly sliced
– 2 medium stalks celery, thinly sliced
– 1 clove garlic, minced or put through a garlic press
– 4 medium boneless, skinless chicken thighs, cut into bite-sized pieces
– 4 cups chicken broth low or no-salt prefered
– 4 cups water
– 1 teaspoon Better than Bouillon Chicken Base optional
– 1/2 teaspoon dried dill weed
– 1/2 teaspoon dried parsley
– salt and pepper
– 6 ounces (half bag) wide egg noodles, cooked according to package directions


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