Ingredients needed for easy chicken noodle soup

• Small onion:  small onion, chopped. You can use a wooden cutting board for this.
• Garlic: you only need 1 clove and make sure it is minced. No fresh garlic? You can use dried minced garlic you can find in the spice aisle in the grocery stores or on Amazon.
• Celery: 1 stalk, chopped. If you don't like celery, you can leave this out altogether, or save it for your celery juice!
• Olive oil: I like to cook most of my dishes in olive oil, but if you prefer vegetable or canola oil, that is ok too!
• Chicken Broth: For this recipe,  I used College Inn, but you can use your favorite brand, or homemade stock if you have some.
• Chicken Boullion: This is a staple in every pantry. If you don't have the cubes, try Better Than Bullion as is adds lots of flavor to soups and recipes. 
• Frozen mixed vegetables: Adding vegetables to this chicken noodle soup is a great way to get added nutrients in your meal.
• Water: Adding water creates more broth to enjoy!
• Wide egg noodles: Egg noodles are the perfect pasta to use because they expand so much so you only need a little bit. Start with 2 handfuls, which should be about 2 cups. Add more if you like lots of noodles! 

You will be surprised how fast this quick chicken noodle soup recipe comes together! 

1. In a medium stockpot or I like to use my 5qt. Le Creuset Dutch Oven add olive oil.
2. On a cutting board, chop a small onion, celery, and garlic.
3. Over medium heat, cook your onion, garlic, and celery in the olive oil until tender. 
4. Add chicken stock or broth, bullion cubes, water, and frozen vegetables. 
5. Bring everything to a slow boil. 
6. Now it's time to add your egg noodles or pasta and you will cook this until noodles are done. 
7. Turn chicken soup down to simmer and cook another 5 minutes.