Buttery Chicken Noodle Soup

Yikes, guys.

This not having an SD card reader thing STINKS.

So, we're going way back.

This is the result of much trial and error on my journey to find the perfect chicken noodle soup. The addition of a little butter at the end of this dish really brings it all together. Warm, delicious comfort food!

Buttery Chicken Noodle Soup

Ingredients:

1 teaspoon Olive Oil
1 whole Onion, Finely Diced
6 whole Carrots, Diced To 1/4" Rounds
3 cloves Garlic, Minced
8 cups Water
8 cubes Chicken Bouillon
4 whole Raw Chicken Breasts, Diced In Bite-sized Cubes
½ teaspoons Ground Thyme
2 teaspoons Parsley Flakes
Pepper To Taste
1 pound Whole Wheat Egg Noodles
1 Tablespoon Butter
Thinly Sliced Parmesan Cheese, To Serve

Directions:

In a Dutch oven over medium heat, add olive oil and let it warm up. Add onions and carrots and saute for 2–3 minutes. Add garlic and heat for 1 more minute, stirring to make sure it doesn’t burn.
Add water and bouillon cubes to the pot. Increase heat to medium-high and bring to a low boil.
Add chicken, thyme, parsley flakes and pepper. Cook for 3–4 minutes, then add noodles.
After 6-7 minutes, the noodles should be tender. Add butter and stir until it melts. Spoon into bowls and top with thin slices of parmesan cheese.
Enjoy!