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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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