When the days get colder, there’s nothing like a warm, comforting bowl of Chicken Noodle Soup to lift your spirits. Whether you’re feeling under the weather or just craving something nourishing, this hearty recipe will do the trick.

Ingredients:

• 2 tablespoons butter
• 1 cup diced carrots
• ½ cup diced celery
• ½ cup diced onion
• ½ cup corn
• 6-8 cups low-sodium chicken broth
• 2 cups of cooked and shredded chicken
• 3 cups egg noodles)
• ½ teaspoon dry basil
• ½ teaspoon dry oregano
• ½ teaspoon dry thyme
• salt & pepper
• 1 bay leaf
• 2 sage leaves
• ¼ teaspoon garlic powder

Instructions:

1. Melt butter in a large pot over medium heat. Add in the carrots, celery, corn and onion and cook until just tender, about 5 minutes.

2. Add the chicken broth, shredded chicken, noodles, basil, oregano, thyme, sage, salt, garlic powder, bay leaf and pepper and stir to combine.

3. Bring to a simmer, then reduce heat and simmer for 20-25 minutes before serving.

Crockpot Version 

I like to take a whole chicken, season with butter, salt and pepper and I’ll add in the veggies and cook in the crockpot for 4-5 hours until done. When it’s done I’ll take the chicken out, shred it and add in 2 cups of the chicken, remaining seasonings and the broth and cook for another hour. I’ll then add the noodles and cook til done (about 20 minutes).