Chicken Noodle Soup

for eight servings

2 tablespoons butter
1 cup onion, diced (150 g)
2 cloves garlic, minced
1 cup celery, diced (225 g)
1 cup carrot, diced (120 g)
½ pound poached chicken, cut (225 g)
4 cans stock
2 cups noodle (300 g)
1 teaspoon salt
1 teaspoon pepper
2 leaves dried her


  1. In a large pot, melt butter and add onions and garlic. Cook until onions have begun to soften.
  2. Add celery, carrots, and cooked shredded chicken.
  3. Add the chicken broth, egg noodles, salt, pepper and bay leaves.
  4. Bring to a boil and then reduce heat, cover and simmer for 20 minutes.
  5. Remove bay leaves from the soup.
  6. Enjoy!

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