Chicken Noodle Soup

By á-3665

Ingredients

• 2 Tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally in 1/2 inch slices
• 2 celery ribs, cut diagonally in 1/2 inch slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 qts. chicken stock (see recipe)
• 8 oz wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt & freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

Details

Servings 4

Preparation

Step 1

Place a soup pot over medium heat and coat with oil. Add the onion, garlic, carrots, celery, thyme & bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
Pour in the chicken stock and bring liquid to boil. Add the noodles and simmer for 5 minutes or until tender.
Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt & pepper. Sprinkle with chopped parsley before serving.