Chicken Soup with Noodles

 Ingredients

• Noodles
• 4 Tablespoons (1/2 stick) unsalted butter
• 1/2 cup diced onion
• 2 celery sticks, diced
• 3 carrots, diced
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 8 cups (2 quarts) chicken broth
• 4 cups shredded cooked chicken breast (home-roasted or rotisserie chicken)
• 1 Tablespoon chopped fresh parsley

In a large soup pot, melt the butter over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the celery and carrots and cook until soft and tender, 5 to 8 minutes. Stir in the salt and pepper. 

Add the broth and bring to a boil over medium-high heat. Reduce to a simmer, carefully add the noodles, and simmer until they are cooked through, 15 to 20 minutes. 

Add the chicken and simmer 5 minutes to warm through. Sprinkle with the parsley and serve. 

Store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 1 month. 

Makes 8 to 10 servings. 

Enjoy! 

Magnolia Table (pg. 116-117)