Jack's Favorite Chicken Noodle Soup for 1

By Addie

Ingredients

• 1 Tbs. extra-virgin olive oil
• 1/4 cup onion, chopped
• 1 garlic clove, minced
• 1 medium carrot, cut diagonally into 1/2-inch-thick slices
• 1/8 cup celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• Ground thyme, to taste
• 1 bay leaf
• 1 15-oz cans chicken stock
• Tumeric, for coloring
• Cooked wide egg noodles
• 1/2 cup shredded cooked chicken
• Kosher salt and freshly ground black pepper
• Dried parsley

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 tumeric and bring the liquid to a boil. Fold in the noodles and chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.