Easy Homemade Chicken Noodle Soup

recipe adapted from spoonful.com

Hi lovelies! This past weekend we finally got some much needed rain in Arizona. I've also been feeling pretty under the weather lately, so we thought it would be the perfect time to try a Chicken Noodle Soup recipe.. Because who doesn't want that when they're sick? And we're also trying to do a better job about not eating so many processed foods, so we decided to go the homemade route with it. And am I the only one who doesn't eat the chicken in the canned chicken noodle soup? How do I really know that it's really chicken? :P We really enjoyed this, and it will now be our go to :)

- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 cup carrots, peeled and sliced (we used baby carrots)
- 3 stalks celery, sliced
- 1 medium onion, diced
- 2 quarts chicken broth
- 3 cups noodles, uncooked
- 3 cups chicken, cooked and in bite size pieces (we used a rotisserie chicken)
- salt and pepper

1. In a large stock pot, or dutch oven, melt butter with olive oil over medium-low heat.
2. Add carrots, celery, onion, and a pinch of salt and pepper. Cook veggies until tender, about 10 minutes.
3. Pour in broth, turn heat to high, and bring to a boil.
4. Add noodles, and cook for about 9 minutes, until noodles are tender. 
5. Reduce heat to a gentle simmer, stir in chicken, and cook for 5 minutes, until chicken is heated through.
6. Add salt and pepper to taste, if needed.