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Chicken Noodle Soup

Good people and good food make all the difference. 

Every Friday, the team at Lehi gets together for a home-cooked lunch using a cut of meat from the shop and other products, like our stocks and broths. It's a welcome chance to enjoy a good meal together after a long week.

This week's meal by Chef Kyle is a hearty chicken noodle soup, perfect for those long January days. 


1 large sweet onion

2 celery hearts 

1 lb baby carrots cut in half

4 chicken breasts

1 lb wide egg noodles

1 quart chicken broth

1 quart veggie broth

2 cups water

4 TBSP butter

4 TBSP extra virgin olive oil

1 TBSP Italian seasoning

1 TBSP Tony Chacheres seasoning


Dice both onion and celery to desired size. Cut carrots in half and set aside. Cube chicken to about 1 inch chunks and set aside.

In a medium size pot, add half the the oil and half the butter and cook chicken. Remove and add remaining oil and butter and cook onions and celery for 4 minutes. Add chicken, carrots, and all remaining ingredients except noodles.

Bring to a soft boil for 10 minutes then add the noodles and boil for  another 8 minutes. Enjoy!



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