Chicken Noodle Soup Ingredients MINOR’S Chicken Base, NAMSG Butter, Unsalted Onion, White Carrots, Peeled Celery Water Noodles, Dry, Egg Chicken, Roasted, Shredded Parsley, Chopped Optional Chive, Thinly Sliced Optional Dill, Chopped Optional Build It In a small, tall rondeau over medium-low heat melt the butter. Add in the onions, carrot, and celery and cook until translucent. Stir constantly to prevent browning. Add the water and bring to a boil. Add the Minor’s NAMSG Chicken Base and mix to dissolve completely. Add the dry egg noodles. Reduce heat to medium-low, bringing the soup base to a simmer. Cook noodles until tender, ~10-12 minutes. Gently fold the chicken into the soup and cook until just heated through. Serve immediately. Optional Garnish: Top soup with fresh parsley, chive, and dill. Share this recipe: More Like This Bring On The Bacon: Fresh Takes On Pork Ocean-forward Flavor That Reels In Customers
