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Yield
8 servings
Type
Dutch Oven Cooking
Time
40 minutes
Level
Beginner
You'll need cooked chicken breast, chicken stock, egg noodles, onions, carrots, celery, garlic, fresh thyme and fresh parsley.
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Melt butter over medium heat in a Dutch oven on the stove top. Add the garlic, onion, carrots and celery. Sauté until tender, about 7-10 minutes.
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Add the chicken stock, increase the heat and bring to a boil. Once boiling, add the egg noodles. Cook the egg noodles until tender, about 10 minutes.
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Reduce the heat to a simmer, add the cooked chicken and fresh parsley. Separate the thyme leaves from the stems and add the fresh thyme. Pinch the leaves off of about 5 thyme stems.
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Let the chicken noodle soup simmer for about 5 minutes. Add salt and pepper to taste. Serve and enjoy!
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I’m Katie, the food blogger, recipe creator and food photographer at Sugar & Snap Peas. I specialize in easy, budget friendly, family recipes. My goal is to help you take the stress out of cooking and provide you with simple, creative recipes. View all of my recipes at sugarandsnappeas.com!