Chicken Noodle Soup

Chicken Noodle Soup

  • 2 1/2 cups wide egg noodles
  • 1 tsp extra virgin olive oil
  • 12 cups chicken broth
  • 1 1/2 Tbsp salt
  • 1 tsp poultry seasoning
  • 1 1/2 cups celery (chopped)
  • 1 1/2 cups onions (chopped)
  • 1 1/2 cups carrots (chopped)
  • 1/2 cup water
  • 4 cups chicken (diced)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Fresh cracked black pepper to taste
  • BBQ seasoning
  1. Heat oven to 350 F.
  2. In a bowl, put raw chicken and BBQ seasoning together and make sure chicken has an even coating.
  3. Place in oven for 25 minutes on a tray.
  4. Bring a large pot of lightly salted water to a boil.
  5. Add egg noodles and extra virgin olive oil, and boil for 8 minutes, or until tender.
  6. Drain, and rinse under cool running water.
  7. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning.
  8. Bring to a boil. Stir in celery, carrots and onion.
  9. Reduce heat, cover, and simmer 20 minutes.
  10. Stir in noodles and chicken, and heat through.
  11. Serve hot.