Chicken Noodle Ramen Soup

By McLean

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 ribs celery, cut in half lengthwise, then cut crosswise into 1/2-inch-thick slices
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 quart organic chicken stock
• Kosher salt
• Freshly ground black pepper
• 8 oz. instant Ramen noodles
• 1 1/2 cups shredded, cooked chicken
• 1 handful fresh flat-leaf parsley, finely chopped

Preparation

Step 1

Place a soup pot over medium heat, and coat with oil. Add the onion, garlic, carrots, celery and thyme. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and season with salt and pepper; bring to a boil. Add Ramen noodles and simmer for three minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through. Sprinkle with chopped parsley before serving.