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Chicken Noodle Soup

Michelle, Brown Eyed Baker
  • 50 minutes
  • Serves 8

INGREDIENTS

2 cups

Chicken breast meat, cooked and shredded

2

Carrot, large

2

stalk celery

1

Onion, finely chopped

1/4 cup

Parsley, fresh

2 qt

Chicken stock

2 cups

Egg noodles

1 tbsp

salt (or to taste)

2 tbsp

Vegetable oil

2

garlic cloves, minced

2

bay leaves

1/2 tsp

dried thyme

1/2 tsp

oregano

1 tsp

black pepper

3 people Recommend This Recipe