Chicken Noodle Soup

  • 3-4 chicken breasts
  • 6 cups (1.5 cartons) chicken bone broth
  • 4 cups (1 carton) chicken broth
  • 2 tbsp olive oil
  • 4 cloves/ 1tbsp minced garlic
  • 1/4 yellow onion diced
  • 3-4 carrots sliced
  • 3-4 celery pieces sliced
  • 1 pack egg noodles
  • 1 tsp each - paprika, onion powder, cayenne (maybe less depending on how spicy you like your food), salt, pepper, parsley, oregano, turmeric

On Medium-low heat, add oil and onions, cook until ALMOST translucent, then add spices and combine, cook for about 2 minutes. Add garlic cook for another minute.

Add a little bone broth (about 1 cup) and the carrots and celery, let them mingle with the spices for about 5 minutes, then add the rest of the broth and raw chicken (leave them whole, they’ll shred on their own).

Bring to a boil then turn to low and let simmer for a few hours (I did 4).

Check for seasoning at the end (I added more to taste).

Boil noodles for a minute less than package directions and only mix with broth as you serve yourself. This prevents the noodles from absorbing the broth and getting soggy.