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Chicken Noodle Soup

It's officially fall, which means...

It is SOUP season! I found a decent recipe for classic homemade chicken noodle soup and I was fairly please with it. I spiced it up a bit and added some extra garlic and onion powder and added some dried oregano or dried rosemary with a bowl if I was feeling it. Great for those chilly fall days or for anytime you're feeling under the weather! This made about 8 servings, which was dinner for over a week for me!

Here's the recipe:
- 2 tbsp. butter (I used salted because I was using low-sodium chicken broth)
- 1 cup of onion, diced (If you're like me and have an aversion to the texture of cooked onions, you could sub this for a couple of big tablespoons of onion powder)
- 2 garlic cloves, minced
- 1 cup of celery, diced
- 1 cup of carrot, diced
- 1/2 lb. cooked chicken, shredded (A rotisserie chicken works great for this - I believe I used the whole chicken!)
- 7 cups of chicken broth
- 2 cups of egg noodles (you could always add more if you love starches like me)
- 1 tsp. salt 
- 1 tsp. pepper
- 2 dried bay leaves

Here's how to make it:
1. Melt butter in a large pot/Dutch oven and add onions and garlic. Cook until onions begin to soften.
2. Add the celery, carrots, and cooked chicken.
3. Add the broth, egg noodles, salt, pepper, and bay leaves.
4. Bring contents to a boil, then let simmer while covered for 20 minutes.
5. Remove bay leaves from soup and ENJOY!

Here is the link to the Tasty website where you can watch the video of this recipe being made:
https://tasty.co/recipe/chicken-noodle-soup

Bon Appetit!

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