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.
Remember that Tomato Chutney recipe from the other day?! Here it is again…this time, spooned onto sliced beef roast from the Instant Pot. And it’s so ridic...