Hearty Chicken Noodle Soup

Strongly recommend you serve with a soda on the side

This soup is my go-to comfort meal! It’s perfect for meal prep or a weeknight family dinner. Now lets get into it

INGREDIENTS:

• 2 Tablespoons Unsalted Butter

• 1 Onion, diced

• 3 Carrots, peeled and diced

• 4 Ribs of Celery, diced

• 5 Cloves of Garlic, minced

• 8 Cups Chicken Broth

• 2 Bay Leaves

• 1 ½ pounds Boneless, Skinless chicken breasts

• 3 ½ cups Wide Egg Noodles

• 2 Tablespoons Chopped Fresh Parsley Leaves

• 2 Tablespoons Chopped Fresh Dill

• Juice of 1 Lemon

• Kosher Salt

• Ground Black Pepper

• 1 Packet of Goya Sazón with Coriander and Annatto (Note: you can substitute this with a mixture of ground coriander, cumin, garlic and onion powders)

INSTRUCTIONS:

1. Melt butter in a dutch oven or large pot over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 4 minutes

2. Stir in garlic until fragrant, about 1 minute

3. Stir in chicken broth and bay leaves; season with salt and pepper, to taste

4. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30 minutes

5. Remove bay leaves and chicken. Let chicken cool before shredding

6. Stir in shredded chicken and pasta and cook until the noodles are tender, about 7 minutes

7. Remove from heat; stir in Sazón packet, parsley, dill and lemon juice; season with salt and pepper, to taste

8. Eat Up!!