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Chicken Noodle Soup

Kirsten | My Kitchen in the Rockies
  • 60 minutes
  • Serves 6 to 8

INGREDIENTS

7 1/2 cups

canned low-sodium chicken broth, preferably homemade stock

2

bay leaf

1 1/2

onions, cut into thin slices

3

ribs celery, cut into ½-inch pieces

4

carrots, cut into ½-inch pieces

1 1/2 tsp

dried sage

2 tsp

salt

1/2 tsp

fresh-ground black pepper

4

organic chicken breast

about 4-5 cups cooked egg noodles (al dente)

3 tbsp

butter, softened

3 tbsp

flour