Easy Chicken Noodle Soup

Makes 6 Servings |Serving Size: 2 cups

Total Time: 35 min

Ingredients:

• 2 tablespoons butter
• 1 large onion, diced
• 6 medium carrots, diced
• 6 celery ribs, diced
• 1 cup frozen peas
• 1 tablespoon minced garlic
• 2 bay leaves
• 3 sprigs lemon thyme (regular is fine, too)
• 2 teaspoons pepper
• 1⁄2 teaspoon tarragon
• 10 cups reduced sodium chicken broth
• 1 rotisserie chicken
• 1 (16-ounce) package of Grandma’s Egg Noodles (or other Frozen Egg Noodles)
• 1⁄4 cup fresh parsley, chopped
• 1 fresh lemon, juiced

Directions:

1. In a large pot, melt butter over medium heat. Once the butter is melted, add the onion, carrots, celery, peas, garlic, bay leaves, and thyme.
2. Sauté for 5 minutes or until the onions are translucent and the vegetables are tender.
3. Add the pepper, tarragon, and chicken broth.
4. Cut the meat off the rotisserie chicken and add to the pot.
5. Bring the soup to a boil and add the noodles. Cook to desired tenderness.
6. Prior to serving, add fresh parsley and lemon juice.
7. Enjoy!

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