Cook Time: 45 mins.
Bone Suckin' Poultry Seasoning, 3 Tbsp.
Chicken, 2 lb. (I used breast and thighs), cooked, shredded or chopped
Butter or Olive Oil, 1 Tbsp.
Carrot, 2 cups, sliced thinly
Celery, 2 cups, sliced thinly
Onion, 2 cups, diced
Chicken Broth, 3 qt.
Organic Chicken Base, 1 Tbsp.
Egg Noodles, 1 16 oz pkg. (8 oz. if you prefer fewer noodles)
Fresh Parsley, 1/2 cup, chopped finely
Thyme, 1/2 tsp.
Tarragon, 1/2 tsp.
Sea Salt and Pepper to taste
In a stockpot heat oil or butter to medium, add carrots, celery, onions and Bone Suckin' Poultry Seasoning. Stir, incorporating the seasoning and softening the vegetables for 5 minutes. Add chicken, chicken broth, chicken base, thyme and tarragon. Stir and let simmer for 25 minutes. Bring to a boil, add egg noodles and turn back to a simmer for 10 minutes. Add fresh parsley and stir. Serve hot, with garlic knots (see recipe), or crackers. Serves 8 to 10