Chicken Noodle Soup

Directions

1. 1

   Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for about 5-7 minutes until softened. Add minced garlic and cook for another minute.

2. 2

   Add broth and seasonings: Pour in the Kettle & Fire bone broth and add the bay leaves, dried thyme, garlic powder, salt, and pepper. Bring to a gentle boil.

3. 3

   Cook the noodles: Add the frozen Reames egg noodles to the pot. Reduce the heat to medium and cook for about 20 minutes, stirring occasionally until the noodles are tender.

4. 4

   Add the chicken: Stir in the shredded rotisserie chicken and simmer for an additional 5-7 minutes until the chicken is heated through.

5. 5

   Taste and adjust: Taste the soup and adjust seasonings if needed, adding more salt or pepper to your liking.

6. 6

   Serve: Remove the bay leaves and ladle the soup into bowls. Garnish with fresh parsley if desired and enjoy!