Recipe
Ingredients
½ Tablespoon butter
2 stalks of celery, diced
3-4 large carrots, diced
1 teaspoon of minced garlic
10 cups chicken broth
1 teaspoon of lemon juice
1 teaspoon salt
½ teaspoon black pepper
⅛ teaspoon dried rosemary
⅛ teaspoon dried thyme
⅛ teaspoon crushed red pepper flakes
1 batch homemade egg noodles, or 4 cups dry egg noodles,
3 cups shredded chicken
Directions
1) Add butter, diced celery, and carrots to a large stock pot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.
2) Add chicken stock, lemon juice, and season the broth with rosemary, thyme, crushed red pepper, salt, and black pepper.
3) Bring broth to a boil. Add noodles *see Homemade Noodle recipe* or use dry store-bought pasta) and cook until noodles are al dente.
4) Add shredded chicken.
5) Simmer and heat through.