Homemade Chicken Noodle Soup

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• 2 Tbsp butter
  Ingredient note

  Source: 2 Tbsp butter
• 1 each medium sweet onion (diced small)
  Ingredient note

  Source: 1 medium sweet onion (diced small)
• 2 stalks celery (diced small)
  Ingredient note

  Source: 2 stalks celery (diced small)
• 2 each medium carrots (peeled and sliced)
  Ingredient note

  Source: 2 medium carrots (peeled and sliced)
• 2 cloves garlic (minced)
  Ingredient note

  Source: 2 cloves garlic (minced)
• 1½ tsp kosher salt (divided)
  Ingredient note

  Source: 1½ tsp kosher salt (divided)
• 48 oz low-sodium chicken broth
  Ingredient note

  Source: 48 oz. low-sodium chicken broth
• 2 tsp dried Italian seasoning
  Ingredient note

  Source: 2 tsp dried Italian seasoning
• ¼ tsp black pepper
  Ingredient note

  Source: ¼ tsp black pepper
• 2 cups dried egg noodles
  Ingredient note

  Source: 2 cups dried egg noodles
• ½ lb shredded or chopped cooked, seasoned chicken breast
  Ingredient note

  Source: ½ lb. shredded or chopped cooked, seasoned chicken breast

1. In a large pot over medium heat, melt the butter. Add in the onion, celery, carrots, and ¼ teaspoon of the salt; sauté, stirring occasionally, until softened, about 5 minutes. Add in the garlic and cook until fragrant, 30-60 seconds.
2. Pour in the broth, Italian seasoning, pepper, and remaining 1¼ teaspoon of salt. Bring to a boil, then reduce heat and gently simmer for 10 minutes.
3. Add in the noodles and simmer, stirring occasionally, until tender, about 8-10 minutes.
4. Stir in the chicken and warm through.
5. Ladle into bowls and enjoy!