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Classic Chicken Noodle Soup
Keyword
Culinary 1
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
recipe follows
8
ounces
dried wide egg noodles
1 1/2
cups
shredded cooked chicken
Kosher salt and freshly ground black pepper
1
handful fresh flat-leaf parsley
finely chopped
Instructions
Place a stock pot over medium heat. Add oil, onion, garlic, carrots, and celery, Cook and stir until the vegetables are softened but not browned.
Add thyme sprigs and bay leaf
Add chicken stock and bring to a boil, then immediately reduce to a low simmer.
Add the noodles and simmer for about 8 minutes or until tender.
Remove thyme stems and bay leaf; Discard.
Fold in the chicken, and continue to simmer for another couple of minutes to heat through.
Season with salt and pepper to taste. Sprinkle with chopped parsley before serving.