What You Need:
6-8 carrots peeled and chopped
4-5 pieces of celery chopped
1 small onion finely chopped
1 tablespoon of minced garlic
A fresh poultry herb pack (found in produce – I also only added about 3/4 of the pack)
Egg noodles (3/4 of a 1 lb bag)
1 stick of salted butter
2 cans of chicken broth
Chicken bouillon for taste
Steps:
1. Sauté vegetables: add your butter stick in your Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
2. Add garlic: Stir in garlic and cook for another 2 minutes.
3. Build the broth: Pour in vegetable or chicken broth. Add bay leaves, thyme, parsley, salt, and pepper (or add your fresh poultry herb pack here)
4. Simmer: Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes until the vegetables are tender. Taste the broth, add a little bit of salt or I prefer chicken bouillon for flavor.
5. Add noodles: Stir in egg noodles and cook according to package directions, usually 6–8 minutes.
6. Remove bay leaves/rosemary stems and add lemon juice if desired and sprinkle with fresh parsley or Parmesan cheese.
Serve with warm bread rolls and crusty bread with butter. Enjoy!
