You may have seen a previous post about creamy tomato soup, and how I made a huge point that tomato soup may or may not be better than chicken noodle soup.  At the risk of offending  chicken noodle soup lovers, I decided to put up a recipe for it.

What You’ll Need

• ½ cup finely chopped carrot
• ¼ cup finely chopped celery
• ¼ cup finely chopped onion
• 1 teaspoon butter
• 6 cups chicken broth
• 2 cups cubed cooked chicken
• 1 teaspoon salt
• ½ teaspoon dried thyme
• ⅛ teaspoon pepper
• 2 cups of uncooked egg noodles
• 1 tablespoon minced fresh parsley

How to Prepare

Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.