Comforting as the day is long, chicken noodle soup is a cure-all. This classic version is simmered with a pair of bay leaves and some thyme sprigs for a subtle but aromatic background note.
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients
Serves 4
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2 Tablespoons Olive Oil
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1 Medium Onion, large chopped
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2 Carrots, large chopped
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2 Ribs Celery, large chopped
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4 Sprigs Thyme
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3 Cloves Garlic, minced
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2 Quarts Low-Sodium Chicken Stock
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8 Ounces Dried Egg Wide Noodles
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1 1/2 Cups Pulled, Cooked Chicken
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2 Tablespoons Fresh Parsley, minced
Directions
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Heat oil in large stockpot over medium heat. When warm, add onion, carrots, celery, thyme and bay leaves and sauté, stirring often, until vegetables are tender and translucent, about 8 minutes. Add garlic and continue cooking for another 3 minutes.
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Pour in chicken stock, raise heat to medium-high and bring to a boil. Add noodles and cook until just tender.
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Season with salt and pepper to taste, add chicken and continue cooking a few minutes more. Garnish with parsley before serving.