Homemade Chicken Noodle Soup Recipe

INGREDIENTS

2 tbsp

olive oil

2 tbsp

butter – unsalted

carrots (approx. 2 cups – peeled & sliced)

celery stalks (approx. 1 cup – sliced)

sweet yellow onion – diced

2 cloves

garlic – minced

8 cups

Chicken Broth or Stock – Swanson Unsalted or homemade

1/2 cup

Dry Sherry

1 tsp

ground black pepper or to taste

1 tsp

dried parsley or 2 tablespoons fresh – chopped

1 tsp

Parisien or Bonnes Herbs (a combo of chives (dill, basil, French tarragon, chervil)

& white pepper)

bay leaves

1/2 tsp

dried thyme or 3 fresh thyme sprigs

1/2 tsp

nutmeg

3 tsp

chicken granules or chicken **Note (if using salted broth, reduce the amount of chicken granules used.)

4 cups

diced chicken – rotisserie chicken (cut into bite-size pieces or 2-4 chicken breasts, (cooked & cut into bite-size pieces))

8 oz

package egg noodles - I use Neva’s Old Fashion Homemade Egg Noodles (but Reames Egg Noodles (frozen) are also excellent.**)