Chicken Noodle soup

By rsaitz

Tyler Florence

Ingredients

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

Details

Adapted from foodnetwork.com

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.