Chicken and Noodle Soup
Servings 6
Ingredients
- 1.5 lbs Boneless, skinless chicken thighs or breasts
- 1 tbs Avocado Oil
- 2 tbs Salted Butter
- 8 oz Carrots, chopped
- 4 Celery Stalks, sliced
- 1 Yellow Onion, Diced
- 6-7 Garlic Cloves, minced
- 12 oz Extra Wide Egg Noodles
- 8 Cups Chicken Broth
- 1/4 Cup Heavy Cream
- 2 tbs Chopped Fresh Parsley, for garnish
Seasonings
- Kinders Buttery Poultry Blend
- Salt and Pepper, to taste
- 1 tbs Herbs De Provence
Instructions
- Cut the chicken into bite sized pieces and season with the Kinders seasoning and salt and pepper. I do not measure, just make sure to coat the chicken.
- In a stockpot heat the avocado oil and 1 tbs of the butter over medium heat.
- Add chicken and cook until chicken is cooked through. (165 degrees internal temp). Remove and set aside.
- Add the carrots, celery and onion. Season with salt and pepper and the Herbs de Provence, and cook, stirring occasionally for about 10 minutes. Add the garlic and cook for another 1-2 minutes.
- Add the chicken, the egg noodles and the broth. Stir well. Let it come to a boil. Put the lid on, reduce heat to simmer and cook for 7-8 minutes or until noodles are tender.
- Stir in the heavy cream and parsley.
- Salt and pepper to taste if needed. Serve hot and enjoy!