Copycat Chick-Fil-A chicken noodle soup
Instructions
Saut vegetables — In a large stock pot or Dutch oven, combine the olive oil, carrots, celery, onion and minced garlic. Cook uncovered over medium heat, occasionally stirring, until the onions are translucent and fragrant, about 5 minutes
Add chicken broth — After the veggies are cooked, pour the chicken broth and better than bouillon into the pot and stir to combine.
Add chicken and spices — Next, place the chicken breast in the pot and season with salt and pepper, cover the pot and bring to a boil over high heat. Once the soup reaches a boil, reduce the heat to low and simmer for 30 minutes. Leave the pot covered.
Shred chicken — Once the chicken is cooked and tender, it can easily be shredded. Transfer the chicken breast onto a cutting board and shred it with 2 forks into bite-sized pieces.
Cook pasta — While shredding the chicken, bring the soup to a boil. Add the pasta and cook following the package instructions, or until the pasta is al dente.
Return the chicken to the pot — Once the noodles are cooked, return the shredded chicken to the pot. Season with more salt and pepper if needed. Then enjoy the soup with any garnish you would like.
— KARSYN SMITH
