Chicken Noodle Soup!

 One of the best foods to eat during Fall and flu season is this easy chicken noodle soup recipe!

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Prep Time: 30 minutes
Cook Time: 30 minutes
Serves: 4

Items Needed:

• Large pot
• Measuring utensils

Ingredients:

• 64oz chicken broth
  
• 3 large carrots, peeled & diced
• 3 celery ribs, diced
  
• lb chicken breasts, trimmed
  
• 2 bay leaves
• 1 teaspoon parsley
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 16oz egg noodles or any other choice of noodles (used elbow for this)
  
• 3 dashes of red cayenne pepper (optional)

Directions:

1. In a large pot, add the broth, carrots, celery, chicken, bay leaves, & all the seasonings. Bring to a bowl on medium high heat.
   
2. Let the chicken cook for 10 minutes or until tender. Remove bay leaves & discard. Remove the chicken and shred it. Add it back to the pot.
3. Add the noddles and continue cooking until they are tender. Cook time varies based on the noodles you use. Salt & pepper to taste. Serve.
   
4. Some people like more broth or watery soups, so you can add 1-2+ cups of water, if desired.
5. Optional: You can add a sliced whole white onion to the soup and omit onion powder if you enjoy onions in your chicken noodles!