Chicken Noodle Soup

By á-170456

Ingredients

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

Details

Servings 4

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.

This recipe yields 4 servings.