Chicken Noodle Soup

By roseann-2

Recipe courtesy of Tyler Florence, Food Network

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

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