You will need
3 tablespoons of olive oil or butter
1-2 pinches of salt + pepper
1/2 cup leek
3 celery stalks
3 large carrots
1 tablespoon dried basil
1 tablespoon dried oregano
2 cartons of chicken bone broth (32 oz)
2-3 cups egg noodles (any kind of noodle and however much you’d like)
1 chicken breast shredded (make it easier and pick up a rotisserie chicken!)
How we do it
In a large pot over medium heat, melt butter. Add the onion, leek, celery, and a pinch of salt and pepper and cook in butter until just tender, about 5 minutes. Pour in chicken and vegetable broths and stir in shredded chicken, carrots, basil, oregano. Bring to a boil, then reduce heat and simmer 25 minutes (covered) before serving. Add in the noodles based on how long they need to cook. I ended up adding a little more salt, pepper, and oregano at the end.
delicious! thank you for sharing this recipe. even though it is 100 degrees + in dallas i was still caving soup! this was super easy to put together. i added some fresh lemon once it cooled down!