Chicken Noodle Soup 2 boneless, skinless chicken breasts 1 tbsp Kinder Garlic Lemon Butter Seasoning 1 tsp dried thyme 1 tsp turmeric 1 tsp sea salt 1 tsp cracked black pepper 1 tsp dried parsley 1 tbsp Irish butter 1.5 cup carrots, chopped 1/2 white onion 1 c chopped celery 16 oz bone broth 1, 8 oz container Be Well Lemon, Ginger, & Turmeric bone broth 2 lemons 2, 8 oz packages wide egg noodles (cook according to package directions) Preheat oven to 375 F. Place chicken breasts on a sheet pan and drizzle with olive oil and add garlic lemon butter seasoning. While chicken cooks, chop onion and carrots. Add butter, onions, carrots, and celery to a large pot. Sauté veggies on stovetop on high heat until tender. Once chicken has cooked, let cool for about 5 minutes then dice and add to pot. Turn heat down to low and add seasonings, broth, juice of both lemons and noodles. Simmer for about 20 minutes. Enjoy! 🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓🍓
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