Chicken Noodle Soup

By AllisonClayman

Ingredients

• 1/4 cup freshly chopped parsley leaves,
• 1 tablespoon butter
• 5 whole black peppercorns
• 2 dried bay leaves
• 3 sprigs fresh thyme
• 1 tablespoon chopped fresh rosemary
• 3 cloves of garlic, minced
• 1 pound carrots, peeled and cut crosswise into 1/2-inch pieces
• 1 to 2 medium onions, cut into 1/2-inch pieces
• 4-5 celery stalks, chopped
• 1/2 package egg noodles
• 2 shredded chicken breasts from a rotissire chicken
• 2 boxes chicken stock
• 1 box vegetable stock

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

Chop onions, carrots, celery and garlic. Melt butter in large pot. Add chopped vegetables and garlic. Add a large pinch of salt. Allow vegetables to cook for 12-15 minutes, stirring occasionally.

Add stocks, rosemary, thyme, and bay leaves. Season. Bring to a boil and add egg noodles. After noodles have cooked to package instructions, add chicken and parsley. Check flavor and serve.