saute 2 cloves garlic chopped, 1 cup chopped carrots, 1 cup chopped celery, and 1 cup chopped onion in 1 Tb butter for 5 minutes. Add 1/2 lb chopped chicken (raw) 4 cans chicken broth, 1 can vegetable broth, 1/2 tsp dried basil, 1/2 tsp dried oregano, 1/4 tsp garlic powder, 1/2 tsp salt, 1/4 tsp poultry seasoning, 1/8 tsp dried thyme. Simmer for 20 minutes.
Meanwhile cook 1/2 bag of egg noodles. Add the cooked egg noodles to soup after it has simmered for 20 minutes.
Welcome to our end of the week recap for October 14-21, 2017! Latest Recipes Featured E-Cookbook or Meal Plan Fall is such a fun time of the year! All this...