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Chicken Noodle Soup

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Recipe courtesy of Tyler Florence, Food Network

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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2 inch thick slices
  • 2 celery ribs, halved lengthwise and cut into 1/2 inch thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 3 quarts chicken stock, recipe follows - or can be store bought
  • 6-8 oz dried wide egg noodles
  • 1 1/2 C shredded cooked chicken
  • Kosher salt and freshly ground pepper
  • 1 handlful fresh flat leaf parsley, finely chopped

Details

Servings 4
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Cook noodles separately

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