Homemade Chicken Noodle Soup: The Cheatin’ Edition

• 4 Tablespoons Pasture Butter, Divided
• 1 Tablespoon Garlic, Minced
• 1 pound Free Range, Organic Chicken Breast, Sliced Long Into Tenders For Quick Cooking
• 2 teaspoons Celtic Sea Salt, Divided
• 1 teaspoon Black Pepper, Divided
• 1 whole Medium Yellow Onion, Diced
• 4 stalks Celery, Diced
• 1 cup Carrots, Diced
• 2 Tablespoons Dried Oregano
• 1 Tablespoon Dried Parsley
• 1 teaspoon Dried Thyme
• 1 pinch Sugar
• 3 quarts Organic Low-sodium Chicken Broth
• 1 cup Water
• 16 ounces, weight Reames Homestyle Egg Noodles, In The Freezer Section

1. 1. In a large soup pot, melt 2 tablespoons butter and the garlic over medium heat. Saute one minute or until garlic is golden and fragrant.
2. 2. Add chicken, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until no longer pink through the center, about 8 minutes. Remove and set on a plate to cool.
3. 3. Add the remaining 2 tablespoons butter and diced onions to pot and saute 5 minutes. Add diced celery and carrots, oregano and parsley, thyme and sugar; saute another 5 minutes.
4. 4. Shred cooled chicken, add to the pot. Cook 2 minutes or until heated through.
5. 5. Pour in the chicken broth, water, the rest of the salt and pepper. Turn the heat up to high and bring to a boil.
6. 6. Turn heat to medium- low, add noodles and simmer for 20 minutes, stirring occasionally. After 20 minutes, remove from the burner or the noodles will become the size of your mattress! Add any more salt and pepper to taste.
7. Best served with grilled cheese made with sourdough bread and aged provolone cheese. Yum!

butter, garlic, range, salt, black pepper, yellow onion, stalks celery, carrots, oregano, parsley, thyme, sugar, chicken broth, water, weight reames

Taken from tastykitchen.com/recipes/soups/homemade-chicken-noodle-soup-the-cheatine28099-edition/ (may not work)