Chicken Noodle Soup

My spin on a classic. Personally, I think two things make this soup stand out from the others. 1. Sautéing the veggies on the side gives additional flavor. 2. The frozen noodles are SO much better than the boxed ones. They are as close to homemade as you can get without actually making them (in my humble opinion).  If I had to say a third reason it is so good, it would be the Better than Bouillon - Chicken. This stuff is so much better than the little cubes you can use. 

 

We are on the downhill with winter, but we still have cold days ahead of us. Enjoy the soup and makes sure to let me know your thoughts!  

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What you'll need:

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• 1/2 white onion, diced

• 3 garlic cloves, minced

• 2 potatoes, peeled & diced

• 2 carrots, peeled & diced

• 1 cup, diced celery

• 1 whole chicken, boiled and shredded

• 1 12 oz package Ream’s frozen noodles

• 2 tsp. Better than bouillon - chicken

• 2 Tbsp olive oil + 2 Tbsp butter

• Salt

• Pepper

• Garlic pepper

• Garlic salt

• Garlic powder

• Parsley

• Tony Chachere’s seasoning

 

Boil chicken on medium heat in salted water until done. While chicken boils, heat butter and olive oil in large skillet/wok. Add potatoes and sauté for 6-8 minutes. Add carrots, celery, onions and garlic. Sauté 5 additional minutes. Season to taste with salt, pepper, garlic pepper, garlic salt, garlic powder and Tony Cherchere’s. Continue cooking until veggies are crisp tender.

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Once chicken is done, remove from broth, let cool and shred. Strain broth. Add vegetables to broth and return to a boil. Stir in Better than Bouillon- chicken. Add more seasoning, to taste. Add noodles and chicken. Cook until noodles are done. Enjoy!