‘Tis the season for making and sharing chicken noodle soup!
- 4 medium carrots, diced (1.5 cups)
- 4 large celery stalks, diced (1 cup)
- 3 cloves garlic, minced (2 heaping tablespoons)
- 1/2 medium yellow onion, finely diced
- 1.5 lbs. boneless, skinless chicken breast
- 2 tablespoons coarse Italian tuscan seasoning
- 6 sprigs of thyme
- 6 sprigs of rosemary
- 1 tablespoon Franks hot sauce (or white vinegar)
- 8 cups chicken broth
- 1/4 teaspoon salt
- 3 cups egg noodles
- optional: fresh parsley for topping
