Quick Homemade Chicken Noodle Soup

thrivinghomeblog.com

Deanna Clark

Have been cooking for 30 years.

1 tablespoon avocado oil , or olive oil

1 onion, diced (about 1 ½ cups)

1 to 1 ½ cups diced carrots

1 to 1 ½ cups diced celery

Salt and ground black pepper

2 to 3 garlic cloves, minced (or 1 to 1 ½ teaspoons pre-minced garlic)

1 teaspoon Italian seasoning, crushed in hand

1 teaspoon poultry seasoning

2 quarts (48 ounces) chicken broth*

2 cups water

About 1 ¼ pounds boneless, skinless chicken thighs (sub: chicken breasts**)

5 to 6 ounces (3 to 4 cups) whole wheat egg noodles (Note: The noodles will expand a lot.)

If using low sodium broth, add in extra ½ teaspoon salt.

note: I’ve used chicken breasts many times but they do turn out a bit tougher than the thighs.

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