Chicken Noodle Soup
| Prep Time |
10m |
Comfort in a bowl
|
| Active Time |
15m |
| Inactive Time |
5m |
| Total |
30m |
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 4 medium carrots, cut diagonally into slices (1/2" thick)
- 2 celery ribs, halved lengthwise and cut into slices (1/2" thick)
- 4 fresh thyme sprigs
- 1 bay leaf
- 3 quarts chicken stock
- 12 oz dried egg noodles
- 1.5 cups shredded cooked chicken
- 1 handful fresh flat-leaf parsley, finely chopped
- Add oil to a soup pot over medium heat.
- Sautee the onion, garlic, carrots, thyme, and bay leaf.
- Cook for about 6 minutes. Until the vegetables are softened but not browned.
- Add the chicken stock and bring to a boil.
- Add the noodles and simmer for 5 minutes until tender.
- Fold in the chicken, and continue to simmer for another couple of minutes.
- Season with salt and pepper.
- Sprinkle with chopped parsley before serving.