lbs chicken thighs garlic cloves tablespoon butter yellow onion carrots celery ribs thyme rosemary salt pepper bay leaf BTB Roasted chicken base chicken broth Amish egg noodles
2 3 1 1 3 2 1 1/2 1/2 1/4 1 2 6 2
Saute the prepared veggies in melted butter. Add the carrots, celery, garlic, and onion.
Add the spices, chicken, and broth. Top the soup off with a bay leaf and allow to simmer.
After cooking the chicken and veggies, add the Amish egg noodles and cook until tender.
Remove the bay leaf, garnish with parsley if desired and enjoy!
Vegetable Beef Soup