Chicken Noodle Soup

1.50 cups Shredded Chicken

3 tbsp Butter

2 tbsp Olive Oil

1 cup Yellow Onion, chopped

2 Carrots, chopped into 1/4" pieces

3 Celery Stalks, chopped into 1/4" pieces

4 Garlic Cloves, minced

1 ½ tsp Garlic Powder

1 tsp Dried Thyme

½ tsp Rosemary, minced

2 ½ tsp Salt

¼ tsp Pepper

8 cups Chicken Broth (64 oz.)

1 cup Water

2 Bay Leaves

1 tsp Fish Sauce

1 tbsp Fresh Parsley, minced, plus extra for garnish

1 Green Onion stalk, finely chopped

1 tsp Lemon Juice

3 cups Egg Noodles

¼ tsp Tomato Paste

Prepare 2 chicken breasts by sprinkling with salt and pepper. Cook in oven set to 350 degrees for 20 min. Let cool and shred with two forks; reserve juices to pour into soup.

In a large stockpot over medium-high heat, warm 2 tbsp butter, 1 tbsp olive oil and reserved chicken juices. Add onions, carrots, celery, and garlic—cook 8-10 min. Then add chicken, thyme, garlic powder, rosemary, salt, and pepper. Cook another 5 min.

Next add the broth, water, bay leaves, fish sauce, parsley, green onion, lemon juice, and 1 tbsp of olive oil. Mix well. Bring to a boil and then add the noodles. Lower heat to a low boil for 20-25 min. Turn off the heat, cover, and let sit for 10 min. Lastly, mix in 1 tbsp of butter, 1/4 tsp of tomato paste, and 1/2 tsp salt. Enjoy!

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Chicken Noodle Soup

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