Chicken Noodle Soup (With Beans)

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 cups cooked shredded chicken
• 2 tsp salt (to taste)
• to taste Black pepper
• 2 cups egg noodles
• 2 tbsp chopped parsley
• 1 tbsp lemon juice (optional)
• 1 can / (15 oz) beans, drained

Method

1. Sauté onion, carrots, and celery in olive oil 8 minutes; add garlic 30 seconds.
2. Add broth; bring to a simmer 10 minutes.
3. Add chicken and noodles; simmer until noodles are tender, 8–10 minutes.
4. Add beans with the broth.
5. Stir in parsley and lemon; season to taste.

Notes

Soups taste better the next day—cool quickly and refrigerate.