Chicken Noodle Soup
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 3 medium carrots, cut into ½-inch-thick slices
  • 3 celery ribs, halved lengthwise, and cut into ½-inch-thick slices
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • 2 quarts chicken stock (homemade or canned)
  • 8 ounces dried wide egg noodles
  • 1½ cups shredded cooked chicken (or meat from whole roasted chicken)
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped
Instructions
  1. Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme, basil, oregano and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
  2. Pour in the chicken stock and bring the liquid to a boil.
  3. Add the noodles and simmer for 5 minutes until tender.
  4. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
  5. Sprinkle with chopped parsley before serving.
Recipe by Columbine Kitchen at https://columbinekitchen.com/?p=895