This has been on my list to make but the other day I desperately needed to find something to make for dinner as I hadn’t really planned anything. I opened the cupboard and refrigerator and saw that I had everything I needed to make some chicken noodle soup. All I have to say is that is was a big hit so I decided I should share the recipe with you!
One of the great things about this recipe is the versatility! You can change out components to fit your diet or what you have on hand.
- 48 Ounces of Chicken Broth
- 1 1/2 Cups of Cooked Chicken (this is my favorite recipe – however, I reduce the salt and use more butter)
- 1 to 1/2 Cup Noodles (I used keto noodles)
- 1/4 Cup Butter
- 1/4 Cup Diced
- 1/4 Cup Diced Onions
- 1/8 Cup Diced Carrots
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Dried Parsley
- 2 – 3 Bay Leaves
- 1 Tablespoon Chicken Bullion
- 1/2 to 3/4 Lemon (Juiced)
These measurements are purely suggestions and I encourage you to add or take away ingredients to meet your preferences.
Step 1: Sauté the onions, carrots and celery in the butter until soft.
Step 2: Add the chicken broth, chicken bullion, thyme, parsley, bay leaves and lemon juice to the pot. Let simmer until flavors combine.
Step 3: During the last three minutes of cooking add the cooked chicken and noodles. Add more seasoning to taste.
Step 4: Serve and enjoy!