Chicken Noodle Soup

By Leah55

If making ahead, it's easiest just to prep all of the ingredients and put the soup together the night you'd like to serve it. It's a cinch to make if all the vegetables are chopped and that way you avoid soggy noodles when re-heating.

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
• 2 quarts chicken stock
• 8 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Hot sauce
• Salt and pepper
• 1 handful 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, pepper, and hot sauce. Sprinkle with chopped parsley before serving.