Chicken Noodle Soup

Recipe courtesy of Tyler Florence, Food Network

Chicken Noodle Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons extra virgin olive oil

  • 1

    medium onion chopped

  • 3

    garlic cloves, minced

  • 2

    medium carrots, cut diagonally into ½ inch thick slices

  • 2

    celery ribs, halved lengthwise and cut into ½ 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

  • C shredded cooked chicken

  • Kosher salt and freshly ground pepper

  • 1

    handlful fresh flat leaf parsley, finely chopped

Directions

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


Nutrition

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