• Add a little butter to your soup pot and brown both sides of the chicken breasts. This step will add flavor to the broth.

  Add in your jar of Zoup bone broth, water and seasonings. Allow the chicken to simmer until it is tender and easily shreds. Mine took about 30-40 minutes, but make sure to let it simmer until it's tender enough to shred. While it simmers, chop your veggies and make your egg noodles .
• Remove chicken, shred and set aside. Add veggies and egg noodles to simmering broth and allow to boil on low for 10-15 minutes or until the noodles are floating and cooked through, and veggies are tender.
• Once done, thicken soup with a "slurry" (thickened mix) of water and corn starch if you like a thicker broth consistency. We love it and feel this gives it more of a homemade touch!
• Add back in the shredded chicken and stir until it is all combined. Serve hot.
• Store leftovers for up to 3 days covered in the fridge. Reheat on medium low and add in water to thin broth if desired.
• *If you are using rotisserie chicken, skip step 1 & 2 and substitute 64 ounces (2 boxes) of Pacific Foods Chicken broth with the remaining cups of water. Add spices and salt. Add chopped veggies and simmer 5-7 minutes. Bring to a boil and add egg noodles and boil for 3-5 minutes. Add shredded rotisserie chicken.
• *If this is too much soup for you, this soup can be made in any portion size! Feel free to half the recipe or make it and freeze some.

Homemade Egg Noodle Directions

• Mix well and knead dough just barely until incorporated. Roll out to 1/8" thickness and cut into desired noodle size with a pizza slicer. I like to allow my noodles to dry on the counter (yes this is okay even though they have eggs). Toss into boiling broth and simmer for 7-10 minutes.
• For pasta machine noodles, follow the recipe in your instruction book.