Dutch Oven Cooking
You'll need cooked chicken breast, chicken stock, egg noodles, onions, carrots, celery, garlic, fresh thyme and fresh parsley.
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.
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.
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.
Let the chicken noodle soup simmer for about 5 minutes. Add salt and pepper to taste. Serve and enjoy!
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