Chicken Noodle Soup

By Venzie

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 pieces
• 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
• kosher salt
• pepper
• 1 handfull 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, thyme, and bay leaf. Cook and stir for about 6 minutes, or until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boul. 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;sesaon with salt and pepper. Sprinkle wtih chopped parsley before serving.