Effortless Chicken Noodle Mom (Printable Version)

# What You'll Need:

01 - 1 cup pulled chicken, about 3 cups.
02 - 10 cups of chicken broth.
03 - 4 cups of dry egg noodles.
04 - 3 big carrots, cut into chunks.
05 - 1 tiny garlic clove, diced.
06 - 2 celery sticks, chopped up.
07 - 1/2 spoon black pepper.
08 - 1 spoon salt.
09 - 1/2 spoon of butter.
10 - 1/8 spoon rosemary.
11 - 1/8 spoon sage.
12 - 1/8 spoon of crushed red chile flakes.
13 - 1 spoon of chicken flavor base paste.

# Preparation Steps:

01 - In a big pot, melt the butter. Toss in celery and carrots, cook for 3 minutes. Add the garlic for 30 seconds.
02 - Pour in the broth and stir in spices, plus the chicken paste. Taste it to see if it needs more salt.
03 - Bring the pot to a bubble. Stir in the noodles and cook them till just tender.
04 - Watch the noodles—they can turn mushy really fast if left too long.
05 - Finally, toss in the chicken. Give it a taste to make sure it’s just right.

# Additional Tips:

01 - Stock made at home has the best flavor.
02 - Store-bought broth works if boosted with extra chicken paste.
03 - Raw chicken works—just cook it for 5 extra minutes.
04 - Gluten-free noodles can be swapped in too.
05 - You can make this ahead and reheat later.
06 - It’ll stay good in the fridge for about 5 days.

Return