Serves 4-6
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 2 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 or rosemary sprigs
- 2 quarts chicken stock or broth
- 8 ounces dried wide egg noodles
- 1-1/2 cups shredded cooked chicken
- Salt and freshly ground black pepper
- 1 handful fresh parsley, finely chopped
Place a soup pot over medium heat and coat with oil. Add the onion, garlic, carrots, celery, and thyme. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
Pour in the chicken stock and bring the liquid to a boil.
Stir in the chicken and continue to simmer for another couple of minutes to heat through; season with salt and pepper. If you're intended to serve this immediately and consume all of it, add the noodles and simmer for 5 minutes until tender. If not, prepare the noodles separately and add them bowl to bowl.
Before serving, stir in a handful of chopped fresh parsley, and add freshly ground black pepper, more thyme or rosemary, and more salt to taste. read more words!
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