CHICKEN NOODLE SOUP

By ldelmas

(Serve 8 to 10)

Ingredients

• Ingredients:
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 ribs celery, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 quarts good quality or homemade chicken or vegetable stock
• 3 cups cooked chicken, torn by hand or cut into bite-sized pieces
• 3 cups wide egg noodles
• salt, to taste
• freshly ground black pepper
• 1/4 cup chopped fresh parsley

Preparation

Step 1

Directions:
1. Heat a stockpot or Dutch oven over medium heat. Add the olive oil and lightly sauté the onion, carrot and celery until tender – about 6 to 8 minutes. Add the garlic, thyme and bay leaf and cook for another minute. Add the chicken stock, and bring to a simmer. Lower the heat and simmer for 20 minutes.
2. Add the cooked chicken and noodles to the pot and cook until noodles are al dente – 6 to 8 minutes. Remove the bay leaf from the soup, season with salt and pepper, add parsley and serve immediately