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Export 13 ingredients for grocery delivery
Step 1
Saute Vegetables: In a dutch oven or heavy-bottom pot, melt the butter over medium heat. Add the diced onion, sliced celery, and sliced carrots. Saute for 3-4 minutes or until the onion becomes translucent.
Step 2
Season the Pot: Stir in the dried thyme, dried rosemary, granulated garlic, onion powder, salt, black pepper, and turmeric.
Step 3
Add Chicken and Stock: Add the shredded chicken and pour in the chicken stock. Stir to combine.
Step 4
Bring to a Boil: Over medium-high heat, bring the soup to a boil. Let it boil for 5-10 minutes or until the carrots are tender.
Step 5
Add Noodles: Add the uncooked egg noodles (8 ounces) and boil until they reach an al dente texture, approximately 5-6 minutes.
Step 6
Stir in Parsley: Remove the chicken noodle soup from the heat and stir in the chopped fresh parsley.
Step 7
Serve and Garnish: Serve the soup hot and garnish with additional parsley if desired.
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