Chicken Noodle Soup

Oct 22, 2009
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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
  • salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped

Method:

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

An easy to prepare delicious soup

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