Today seems like the perfect day to post this recipe! It's been chilly all weekend and I've been crazing soup! And Chicken Noodle Soup has always been one of my favorites. This recipe is so simple and is one of the easiest soup recipe's I know! Perfect for a crisp fall day, or a day when you feel a cold coming on!
4-5 cups chicken broth (I use low sodium)
3 large carrots, sliced
2 stalks of celery, sliced
1/2 and onion, diced
2 cups shredded chicken
1/2 tsp garlic powder
1 bay leaf
1/2 bag wide egg noodles
In a large pot, bring chicken stock, bay leaf and garlic powder to a low boil. Add carrots, onion and celery and simmer until carrots are soft. Add chicken and egg noodles and continue to boil until noodles are cooked through. Remove bay leaf and enjoy.
*If you need more soup than this makes, just add more water to the broth, and add more noodles.