- 3-4 chicken breasts
- 6 cups (1.5 cartons) chicken bone broth
- 4 cups (1 carton) chicken broth
- 2 tbsp olive oil
- 4 cloves/ 1tbsp minced garlic
- 1/4 yellow onion diced
- 3-4 carrots sliced
- 3-4 celery pieces sliced
- 1 pack egg noodles
- 1 tsp each - paprika, onion powder, cayenne (maybe less depending on how spicy you like your food), salt, pepper, parsley, oregano, turmeric
On Medium-low heat, add oil and onions, cook until ALMOST translucent, then add spices and combine, cook for about 2 minutes. Add garlic cook for another minute.
Add a little bone broth (about 1 cup) and the carrots and celery, let them mingle with the spices for about 5 minutes, then add the rest of the broth and raw chicken (leave them whole, they’ll shred on their own).
Bring to a boil then turn to low and let simmer for a few hours (I did 4).
Check for seasoning at the end (I added more to taste).
Boil noodles for a minute less than package directions and only mix with broth as you serve yourself. This prevents the noodles from absorbing the broth and getting soggy.