2 cups cooked chicken, shredded
1 white onion, diced
2 medium carrots, peeled and diced
2 stalks celery, ends trimmed and sliced
3 garlic cloves, minced or pressed
8 cups chicken stock
6 oz. wide egg noodles
2 tbsp. Kinder’s Prime Rib Rub, divided
In a large pot, heat olive oil over medium-high heat.
Add onion and sauté for 4 minutes, stirring occasionally. Add carrots and celery and sauté for 3-4 minutes until softened. Add garlic and sauté for 1-2 minutes until fragrant. Add chicken stock and stir until combined. Add in 1 tbsp. Of Kinder’s Prime Rib Rub and gently stir until soup reaches a simmer. Reduce heat to medium and simmer for 5 minutes.
Stir in egg noodles and chicken. Cook for 8-10 minutes or until noodles are al dente. Season with remaining Prime Rib Rub until desired taste (optional).
Serve warm and garnish with parsley. Enjoy!
Smoky mesquite with sea salt & pepper