Do you love chicken noodle soup? Its one of my favorite dishes to cook during the week and to experiment with to come up with different variations on the dish. This recipe is one of my delicious variations that I came up with on one of my weekends at home when I was craving noodles and chicken. If you love the traditional version of chicken noodle soup with celery, onions, and carrots, you'll love this version with a slightly different combination of vegetables but with the same delicious broth.
-1 cup chopped boneless skinless chicken breasts
-1 cup chopped baby bella mushrooms
-1/2 cup chopped carrots
-1/2 cup chopped yellow or red onions
-1 1/2 cups wide egg noodles or fine egg noodles
-8 cups chicken broth
-1/2 tbs. McCormick Rotisserie Chicken Seasoning
-1 tbs. minced garlic
-salt to taste
-1 tsp. dried thyme
1 tbs. unsalted butter
-black pepper to taste
-1 tsp. smoked paprika
Cook noodles, drain, and set aside. In a pot, bring broth to a boil and add all ingredients.
Cover and cook on low heat for 15 minutes. Mix in noodles and serve.
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