Elevating the Classic Chicken Noodle Soup
Has the bug finally got you sneezing and wheezing? Chill out, put your feet up, and have your momma (your significant other or your BFF) whip you up some serious eats to get rid of the sickie blues. Have them make you this chicken noodle soup, which uses infused ghee by Can O’Budder, to elevate the classic dish to a whole new level.
Chicken Noodle Soup
2 tbsp Can O’Budder
2 tbsp Extra Virgin Olive Oil
1 onion, diced
4 celery stalks, diced
4 carrots, diced
1 tsp garlic, minced
2 qt chicken stock
3 cups cooked chicken, shredded
2 cups wide egg noodles
Salt and pepper
In a large pot over medium, heat the butter and olive oil. Add the onion, celery, carrots, garlic, and bay leaves. Season with salt and pepper. Cook until the vegetables soften, about 7 minutes, stirring occasionally.
Add the stock and simmer for 10 minutes.
Stir in the chicken and noodles and simmer until the noodles are cooked, about 10 minutes more.
Discard the bay leaves, season to taste, and serve with a sprinkle of fresh minced parsley, if desired.
See full recipe link here.