Chicken Noodle Soup | My Mom's Recipe

I've been battling a cold since we headed back-to-school and all I've wanted was a bowl of my mom's Chicken Noodle Soup. It's a pretty basic recipe, but to me, it's the best! Check it out..

INGREDIENTS

3 Boneless Skinless Chicken Breasts, whole

6 Cups of Chicken Broth, I use Better Than Bullion

1 Stalk of Celery, sliced

2 Carrots, diced (you can use whole baby carrots as well)

1 Md. Onion, Diced

3 Cloves of Garlic, minced

2 tsp Oregano

1 tsp Salt

1/2 tsp Thyme

1/2 tsp Black Pepper

1 Bag of Egg Noodles

INSTRUCTIONS

1. In a large soup pot or Dutch oven, add in the butter and melt. Once it's melted, add in the onions, carrots, and celery. Cook until tender, about 5 minutes.

2. Next, add in the garlic and stir until fragrant, about 30 seconds. Now add in the spices (salt, pepper, thyme, oregano) and stir to combine.

3. Add in the chicken broth and chicken breasts and bring to a boil. Reduce heat to a simmer, cover the pot, and let the chicken cook for about 10 - 12 minutes.

4. Remove the chicken from the broth and set aside. Add to the pot the egg noodles and cook according to the box.

5. While the noodles are cooking, chop the chicken into bite size pieces. You can shred the chicken as well. Whichever way you prefer.

6. Add the chicken back to the pot and once the noodles are done, it's time to serve.

7. Do a taste test and add any salt and/or pepper as needed.

Enjoy!