Chicken Noodle Soup
Soup made special with Can O'Budder infused ghee
- 2 tbsp Can O'Budder
- 2 tbsp Extra Virgin Olive Oil
- 1 Onion
- 4 Celery Stalks
- 4 Carrots
- 1 tsp Garlic
- 2 qt Chicken Stock
- 3 cups Cooked Chicken
- 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.