Chicken Noodle Soup

Source: https://easychickenrecipes.com/best-chicken-noodle-soup-recipe/

Ingredients

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 8 mushrooms, sliced
• 2 stalks celery small, chopped
• 2 carrots small, chopped
• Yellow onion small, chopped
• 2 cloves garlic minced
• 3 cups egg noodles
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/2 tsp thyme
• 1/4 tsp rosemary
• 1/4 tsp sage
• 1 bay leaf
• 1 tbsp lemon juice
• 1/4 cup parsley

Directions

1. In a large dutch oven or pot, add chicken breast and chicken broth. Bring to low boil and simmer 25 minutes. Do not let boil hard. Remove chicken to a plate to cool.
2. In skillet heat the olive oil over medium high heat. Saute mushroom until golden. Remove from pan and add the celery, carrots and onion. Cook for 5 – 7 minutes, until the vegetables are tender. Add the garlic and cook for 1 minute more.
3. Add sautéed veg to the chicken broth (you cooked the breasts in) with the seasonings. Bring to a low boil. Simmer for 5 – 7 minutes.
4. Meanwhile shred chicken breast.
5. Add the egg noodles to the pot and boil in medium low for 10 minutes, until the noodles are cooked to al dente, still slightly firm. If needed, add an extra cup of water or broth to adjust the consistency of your soup.
6. Add the cooked shredded chicken and the mushrooms and simmer for 2 – 3 minutes more. Add lemon juice and parsley. Salt and pepper to taste.