2 tbsp Butter Unsalted
1 cup Carrots Washed, Peeled, Sliced into circles
1 cup Celery Thinly slices
3/4 cup Onions Finely chopped
1 tbsp Ginger Finely chopped
1 tbsp Garlic Finely chopped
7.5 cups Chicken broth Low sodium
1/2 tsp Thyme Dried
1/2 tsp Oregano Dried
1 Bay leaf
Salt To taste
Pepper To taste
12 oz Egg noodles Uncooked
In a large stockpot, heat butter on medium high heat.
Add carrots, celery, onions and saute everything until the veggies become slightly tender.
Add ginger, garlic and saute them for 1-2 minutes, making sure not to burn them.
Add broth, thyme, oregano, bay leaf, salt, pepper and bring everything to a boil.
Let it cook for another 5 minutes.
Add egg noodles and let it all cook for about 10 minutes or until the noodles become soft.
Note: If you like more broth in your soup, you can add some more water or broth and cook for an additional 4-5 minutes.
Add chicken and parsley and cook for another 3 minutes.
Check the flavor to see if you need to add morel herbs or spices and add accordingly.
Discard the bay leaf and garnish with some fresh parsley or thyme or green onions and enjoy!
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 2 days.