House Seasoning Chicken Noodle Soup

Ingredients

• 2 tablespoons butter
• 1 yellow onion, diced
• 3 carrots, sliced
• 3 celery ribs, sliced
• 2 teaspoons Minnezona House Seasoning
• 8 cups low-sodium chicken broth
• 1½ lb boneless skinless chicken thighs
• 1 teaspoon dried thyme
• 2 bay leaves
• 8 oz wide egg noodles
• 2 tablespoons chopped parsley
• 1 tablespoon lemon juice

Directions

1. Melt butter in a soup pot. Cook onion, carrots and celery 6 minutes.
2. Add House Seasoning and stir for 30 seconds. Add broth, chicken, thyme and bay leaves.
3. Bring to a gentle simmer and cook 20–25 minutes until chicken reaches at least 165°F.
4. Remove chicken, shred it and return it to the pot. Discard bay leaves.
5. Add egg noodles and simmer according to package directions until tender.
6. Finish with parsley and lemon juice. Taste before adding any additional seasoning.

Recipe Notes

• For leftovers, cook noodles separately if you do not want them absorbing broth overnight.
• Chicken must reach at least 165°F.
• Low-sodium broth gives better control over final saltiness.