INGREDIENTS
–2 TBSP butter
–2 tsp minced garlic
–1 cup diced onion
–1 tsp sage
–1 tsp season salt
–1/2 tsp black pepper
–2 carrots, peeled and sliced
–2-3 ribs of celery, sliced
–8 cups chicken stock
–1 pkt of Barilla uncooked egg noodles
–3 cups cooked chicken, diced (I use BBQ chicken breast)
METHOD
- Melt butter in a large saucepan. Add in onion, garlic, and seasonings. Saute over medium-high heat for around 5 minutes, so the onions begin to soften. Add in carrots and celery and cook another 5 minutes.
- Add in 4 cups of stock and bring to a boil. Reduce heat to medium and cook 10 minutes.
- Add remaining 4 cups of broth and return to a boil. Add in the noodles and chicken. Cover & cook soup until the noodles are soft, about 20 minutes.
- Simmer on the stove for at least 10 minutes, but up to an hour, until you’re ready to serve. Enjoy!
Adapted from:
https://www.gordon-ramsay-recipes.com/preparation-step-by-step/classic-chicken-noodle-soup-butter-with-a-side-of-bread-by-gordon-ramsay.html
