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Buttery Chicken Noodle Soup
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Description
This is the result of much trial and error on my journey to find the perfect chicken noodle soup. The addition of a little butter at the end of this dish really brings it all together. Warm, delicious comfort food!
Ingredients
- 1 teaspoon Olive Oil
- 1 whole Onion, Finely Diced
- 6 whole Carrots, Diced To 1/4" Rounds
- 3 cloves Garlic, Minced
- 8 cups Water
- 8 cubes Chicken Bouillon
- 4 whole Raw Chicken Breasts, Diced In Bite-sized Cubes
- ½ teaspoons Ground Thyme
- 2 teaspoons Parsley Flakes
- Pepper To Taste
- 1 pound Whole Wheat Egg Noodles
- 1 Tablespoon Butter
- Thinly Sliced Parmesan Cheese, To Serve
Preparation
In a Dutch oven over medium heat, add olive oil and let it warm up. Add onions and carrots and saute for 2–3 minutes. Add garlic and heat for 1 more minute, stirring to make sure it doesn’t burn. Add water and bouillon cubes to the pot. Increase heat to medium-high and bring to a low boil.
Add chicken, thyme, parsley flakes and pepper. Cook for 3–4 minutes, then add noodles.
After 6-7 minutes, the noodles should be tender. Add butter and stir until it melts. Spoon into bowls and top with thin slices of parmesan cheese.
Enjoy!
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