Lelly's Homemade Chicken Noodle Soup

2 Boxes Chicken Stock

Better the Boullion Chicken to taste

Chicken Breasts

1 large onion (diced)

1 bag baby carrots (chopped)

Celery (chopped small)

2 to 3 Cloves Minced Garlic

2 tablespoon of Butter

Rosemary

Thyme

Sage

Herb De Provence

Kinder's Carmalized Onion Butter Seasoning

Kinder's Buttery Garlic & Herb Seasoning

1 to 2 Bags Wide Egg Noodles

Dice the Onion, Celery, Carrots and Garlic.

Chop the Chicken Breasts into small cubes.

Add the butter to your pan and melt. Add in the Onion, Celery, and Carrots. Cook for approximately 3 to 5 minutes.

Add the garlic to the pan along with the seasonings. Cook for another 3 minutes.

Pour the two boxes of Chicken Stock to a large Stock pot. Add in the chicken, boullion, and the contents of the pan.

Cook covered on high, stirring occasionally until vegetables soften.

Add in the Egg Noodles and cook for 10 minutes covered. Make sure the noodles are covered. If necessary add water.

When done, pull off the heat and serve. If the Noodles absorbed too much of the broth then add more water as need be.

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