Our family has definitely needed it's fair share of chicken soup this year. We've battled one illness after the other and it's only December! I make this soup often because it's comforting and delicious. It has become our favorite meal, along with a loaf of crusty bread. I hope that your family enjoys it too!
Chicken Noodle Soup
1 Tbsp. olive oil
2 Tbsp. butter
1 small white onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1/3 cup flour
8 cups chicken broth
3 cups cooked shredded chicken breast
2 cups uncooked egg noodles
1 tsp. salt
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
Heat oil 1 Tbsp. of butter of medium-high heat in a large Dutch oven.
Saute the onion, carrots, and celery until slightly softened, about 8
minutes. Add garlic and cook for one more minute. Add the remaining
Tbsp. of butter and let it melt. Sprinkle the flour over the vegetables.
Stir and cook for a minute. Slowly stir in the broth and bring to a
boil. Reduce heat and simmer, partially covered, for 10-15 minutes.
Add the chicken, seasonings, and noodles and stir to combine. Cook until
the noodles are al dente, about 10 minutes. Season with additional
salt and other seasonings if needed (I used low sodium broth, so I
needed to add a lot more salt). Serve with warm bread and enjoy!
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