Homemade Chicken Noodle Soup

It was the perfect fall day and we were feeling under the weather, so homemade chicken noodle soup sounded delicious. I started out with this recipe, but it really ended up being my own. I thought it could use a little more spice and my husband thought it could use a little less, so you may end up adding some water or more spices :) I ended up accidentally adding too many noodles and didn't want to use the potato, so here's how I ended up making it. Then I served it with ham and cheese sliders under my appetizer or dinner section.

Cooking Time: 20-40 minutes.

2 teaspoons butter
1 cup sliced celery
1 cup chopped carrot
1/2 cup chopped onion
1 teaspoon thyme
11/2 teaspoons poultry seasoning
4 (14 ounce) cans chicken broth-33% less sodium

4 cups water
4 teaspoons chicken bouillon
8 ounces egg noodles
2 cups cooked chicken (I used a rotisserie)

1 tsp garlic

1 tsp onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

Bay Leaf

Directions:

1. Melt butter in large pot.
2. Sauté the celery, carrot and onion for 2-3 minutes.
3. Add thyme, poultry seasoning, chicken broth and bouilion, water, onion powder, salt, pepper, bay leaf.
4. Bring to a boil.
5. Add noodles and chicken and cook on low for 20+ minutes.