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Chicken Noodle Soup is easy to make and perfect for this cold weather!  INGREDIENTS 1 lb chicken  3 tbsp butter  1/2 tsp each of salt, pepper, oregano 1/4 tsp thyme  2 cups carrots 2 cups celery 1 onion 1 tbsp minced garlic 6-8 cups chicken broth  2 cups cooked Ditalini pasta  Seasoning salt  INSTRUCTIONS Chop carrots and celery into small pieces. Chop an onion. Cut the chicken breast into small cubes.  In a large Dutch oven or pot, melt 2 tbsp of butter over medium high heat. Add 1 lb of chicken that has been cut up into small cubes. Season the chicken with salt, pepper, oregano, and thyme. Cook until chicken is cooked through and remove it from the pot.  Add 1 more tbsp of butter and add the carrots, celery, and onions. Season with just a little bit of seasoning salt. Cook until carrots have started to soften. Add 1 tbsp of mixed garlic. Stir everything together well. Add the chicken back to the Dutch oven. Cover everything in 6-8 cups of chicken broth. Bring to a quick boil, cover with a lid, and turn the heat down to medium low. Let simmer for about 20 minutes or until the veggies are tender.  In a separate pot, cook 2 cups of pasta according to the directions on the box. Drain pasta.  Once the carrots are tender add the cooked pasta and stir well. Taste and season with seasoning salt (if needed). Enjoy!!  NOTE The pasta will absorb the liquid from the soup the longer it sits. I like to add the pasta right before serving. You could also keep the pasta separate (especially for leftovers) if you want more liquid in your soup. #Recipe #EasyRecipes #chickennoodlesoup #soup #chicken #dutchoven
Chicken Noodle Soup is easy to make and perfect for this cold weather! INGREDIENTS 1 lb chicken 3 tbsp butter 1/2 tsp each of salt, pepper, oregano 1/4 tsp thyme 2 cups carrots 2 cups celery 1 onion 1 tbsp minced garlic 6-8 cups chicken broth 2 cups cooked Ditalini pasta Seasoning salt INSTRUCTIONS Chop carrots and celery into small pieces. Chop an onion. Cut the chicken breast into small cubes. In a large Dutch oven or pot, melt 2 tbsp of butter over medium high heat. Add 1 lb of chicken that has been cut up into small cubes. Season the chicken with salt, pepper, oregano, and thyme. Cook until chicken is cooked through and remove it from the pot. Add 1 more tbsp of butter and add the carrots, celery, and onions. Season with just a little bit of seasoning salt. Cook until carrots have started to soften. Add 1 tbsp of mixed garlic. Stir everything together well. Add the chicken back to the Dutch oven. Cover everything in 6-8 cups of chicken broth. Bring to a quick boil, cover with a lid, and turn the heat down to medium low. Let simmer for about 20 minutes or until the veggies are tender. In a separate pot, cook 2 cups of pasta according to the directions on the box. Drain pasta. Once the carrots are tender add the cooked pasta and stir well. Taste and season with seasoning salt (if needed). Enjoy!! NOTE The pasta will absorb the liquid from the soup the longer it sits. I like to add the pasta right before serving. You could also keep the pasta separate (especially for leftovers) if you want more liquid in your soup. #Recipe #EasyRecipes #chickennoodlesoup #soup #chicken #dutchoven

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