Mom's Chicken Noodle Soup (Print Version)

# Ingredients:

01 - 1 tablespoon chicken base.
02 - 1/2 teaspoon black pepper.
03 - 10 cups chicken broth.
04 - 1 garlic clove, chopped tiny.
05 - 3 cups shredded chicken.
06 - 3-4 large carrots, sliced.
07 - 4 cups egg noodles.
08 - 1/8 teaspoon rosemary.
09 - 1/2 tablespoon butter.
10 - 2 celery sticks, diced.
11 - 1/8 teaspoon ground sage.
12 - 1 teaspoon salt.
13 - 1/8 teaspoon crushed red pepper.

# Instructions:

01 - Warm butter in a large pot. Add diced celery and carrot slices, cook 3 minutes. Toss in garlic, stir for 30 seconds.
02 - Pour in chicken broth, sprinkle in spices and the chicken base. Adjust salt if needed.
03 - Bring it to a boil. Drop in noodles, cook until they're just tender.
04 - Keep an eye on it. Noodles soften up fast, so don't leave them too long.
05 - Stir in shredded chicken. Do a taste test one last time.

# Notes:

01 - Best with homemade broth.
02 - Store-bought works if you add flavor boosters.
03 - Raw chicken can be used—just cook 5 extra minutes.
04 - Gluten-free noodles are a good swap.
05 - Great for prepping ahead of time.
06 - Lasts up to 5 days in the fridge.

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