Rosemary Chicken Noodle Soup Recipe

Heat the oil in a large stockpot over medium-high heat. Add the onion and sauté for 4 minutes, stirring occasionally.  Add the carrots and celery and sauté for another 3 to 4 minutes, or until the carrots are softened a bit.

Add the garlic and sauté for an additional 1 to 2 minutes, or until fragrant. Add the chicken stock and stir until combined.

Gently stir the rosemary into the soup, then continue cooking until the soup reaches a simmer. Reduce the heat to medium, and simmer for an additional 5 minutes until the broth has the desired level of rosemary flavor.

Once the broth is ready, remove the rosemary, and stir in the egg noodles and chicken. Continue cooking for 8 to 10 minutes or until the egg noodles are al dente. Season the soup with salt and pepper to taste.

Serve warm, garnished with extra black pepper and fresh parsley, and enjoy!