Easy Chicken Noodle Soup
Ingredients
1 tbsp. butter or olive oil
2 cups cooked chicken
1 can carrots (fresh carrots can be used as well)
1 stalk celery chopped
2 cups egg noodles
1 carton chicken broth
1-2 bay leaves
Instructions
Add butter or oil and celery to a medium Dutch oven on medium heat for 3-5 minutes. Add chicken broth and seasonings of choice to the Dutch oven and bring to a medium boil. Add egg noodles and cook until they are al dente. Add cooked chicken, carrots, and bay leaves. Allow soup to simmer and store leftovers in an airtight container.
-Katrina Adams, Adams of In the Kitchen with K Marie is an award-winning food blogger, cookbook author, TV personality, and event planner living in Mt. Olive, Ala. She loves helping families create memories through meals. Find more recipes at www.kmariekitchen.com or on Facebook and Instagram @kmariekitchen.
Submitted by: Katrina Adams
