Easy Chicken Noodle Soup

Yield: 8 Cups

Ingredients

1 tablespoon butter

1 white onion, diced

2 cloves garlic, minced

3 carrots, chopped

3 stalks celery, chopped

9 cups Chicken broth

1 bay leaf

1 ½ pounds chicken, cooked (rotisserie or leftover chicken work great!)

1 spring rosemary

1 teaspoon cumin

1 teaspoon paprika

3 cups dried egg noodle pasta

Kosher salt and fresh cracked black pepper

Method

1. Cook onion in butter in an 8-quart pot over low heat to sweat 4-5 minutes.
2. Add garlic and cook, stirring, 1 minute.
3. Add carrots, celery, broth, bay leaf, chicken and rosemary, cumin and paprika and simmer, uncovered 8 minutes.
4. Add noodles and cook another 8 minutes or until both noodles and carrots are al dente.
5. Season to taste with salt and pepper