Chicken Noodle Soup
Chicken Noodle Soup
Author: The Blue Jean Chef, Meredith Laurence
Serves: 8 to 10
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 ribs celery, finely chopped
- 2 cloves garlic, finely chopped
- ½ teaspoon dried thyme
- 1 bay leaf
- 2 quarts good quality or homemade chicken or vegetable stock
- 3 cups cooked chicken, torn by hand or cut into bite-sized pieces
- 3 cups wide egg noodles
- salt, to taste
- freshly ground black pepper
- ¼ cup chopped fresh parsley
Instructions
- Heat a stockpot or Dutch oven over medium heat. Add the olive oil and lightly sauté the onion, carrot and celery until tender – about 6 to 8 minutes. Add the garlic, thyme and bay leaf and cook for another minute. Add the chicken stock, and bring to a simmer. Lower the heat and simmer for 20 minutes.
- Add the cooked chicken and noodles to the pot and cook until noodles are al dente – 6 to 8 minutes. Remove the bay leaf from the soup, season with salt and pepper, add parsley and serve immediately.
