Chicken noodle soup

Ingredients

1 lb. Chicken Tenderloins

6 Carrots sliced

3 Stalks Celery sliced

1 Large Onion chopped

3 Cloves Garlic minced

8 Cups Chicken Broth

1 tsp Dried Parsley

1 tsp Onion Powder

1 tsp Garlic Powder

2 tsp Sea Salt

¼ tsp Black Pepper

3 Bay Leaves

1 12oz Package Dried Egg Noodles

Grated Parmesan Cheese for serving

Directions

Cook chicken tenderloins until no longer pink in the middle. Let cool and shred. Set aside.

In a large stock pot, sauté the carrots, celery, and onions for 10 minutes. Add the garlic and sauté and additional 2 minutes.

Add broth, seasonings, and bay leaves. Simmer for 20 minutes.

Add egg noodles and increase heat for about 7 minutes. (Or the amount of time the package says to boil the noodles for.)

Add shredded chicken and simmer another 5 minutes.

Remove bay leaves.

Serve with a sprinkle of grated cheese.