Quick easy homemade chicken noodle soup 🍜

1 1/2 cups egg wide noodles

3 carrots, chopped

3 celery sticks, chopped

1/2 onion, chopped

2 chicken breasts (or rotisserie chicken)

2 tablespoons chicken bouillon (adjust to taste)

a pinch of leaves (cilantro) leaves

6-7 cups of water, add more to your liking

(another option chicken broth)

Chicken seasoning:

1 tablespoon garlic powder

Salt and pepper to taste

1 tablespoon prime steak seasoning

1 tablespoon Tony’s creole seasoning

In a 5-quart pot, drizzle with olive oil. Cook the chicken breasts and chopped onions over medium heat. Once cooked, remove the chicken from the pot and shred it.

While shredding the chicken, add the carrots and celery to the pot and cook them in the chicken residue for 2 minutes. Then, add enough water to cover half of the pot. Add the shredded chicken and chicken bouillon mix to the pot. When vegetables are semi cooked add egg noodles and cilantro and check and stir frequently until noodles are soft.

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