Bone Broth chicken noodle soup

It’s good for the soul, protein (35g per serving!) and colder weather.

I recently tried this recipe for some homemade chicken noodle soup but with me being a busy working mom, I adjusted this slightly to make it even more simple. Then I added more veggies and bone broth for the nutrients. The whole family devoured this. It only took 30 minutes to cook with the chicken already being done (Thank you Costco) and using the best vegetable chopper to make it quick.

Ingredients

• 1 tbsp avocado oil

• 1 lb carrots

• 2 cup celery

• 1 medium onion

• 1 tsp Italian seasoning

• ½ tsp seasoned salt

• Pepper to taste

• 2 Heaping tbsp minced garlic

• 3 cups chicken broth

• 3 cups chicken bone broth

• 1 (8 oz) package extra-wide egg noodles

• 1 cup frozen peas

• ½ rotisserie chicken (≈ 1.5 lb cooked, skin removed, shredded)

Directions:

Gather all ingredients.

1. Heat oil into a pot over medium-high heat. Add carrots, celery, onion, Italian seasoning, seasoning salt, and pepper; cook and stir until vegetables have softened, 6 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.

2. Add chicken broth and chicken bone broth and bring to a boil. Add egg noodles and frozen peas; cook for 5 minutes.

3. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes.

4. Serve and enjoy!

Here is the nutrition information based on the above recipe and having it for 4 servings.

Calories ~445 kcal Protein ~36 g Carbohydrates ~35 g Fat ~14 g