Easy Chicken Noodle Soup
Ingredients
- 1.5 LB Cooked Chicken Breast (i just boiled it in water)
- 64 Ounces Chicken Broth
- 3 Cubes Better Than Bouillon Chicken Cubes
- 1 Bag Frozen Vegetable Medley peas, carrots, corn, green beans
- 1 Cup Chopped Yellow Onion
- 1 Cup Chopped Celery
- 1 Cup Chopped Zucchini
- 1 Cup Chopped Carrots
- 2 Cans Northern White Beans rinsed and drained
- 1 Package Brown Rice Egg Noodles
- 2 Tbsps Onion Powder
- 2 Tbsps Garlic Powder
- 2 Tsp Black Pepper
- 1 Tsp Sea Salt
- 1/2 Tsp Onion Salt
- 1 Tsp Dried Dill
- 1 Tsp Dried Chives
- 3 Tbsps Olive Oil
Instructions
- In a large pot on high heat, add in the chicken broth, better than bouillon cubes, frozen vegetable medley, yellow onion, celery, zucchini, carrots, and bring the broth to a boil.
- Turn the heat to low, add in the chicken, onion powder, garlic powder, black pepper, sea salt, onion salt, dried dill, dried chives, and olive oil. You can add in more seasonings to match your preference once the vegetables are fully cooked.
- Let the soup cook covered on a low heat for an hour and a half. Add in the brown rice egg noodles, the white beans, and turn off the heat. Cover and let the soup sit for another hour until the egg noodles are fully cooked. Give the soup a taste-test to determine if it needs more garlic, salt, and so on!