Chicken Noodle Soup

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Onion - chopped (medium)
3		Garlic cloves - minced
2		Carrots - cut diagonally (medium)
		Into 1/2"-thick slices
2		Celery ribs - halved lengthwise,
		And cut into 1/2"-thick slices
4		Fresh thyme sprigs
1		Bay leaf
2		Chicken Stock - (see recipe)
8 oz	227g	Dried wide egg noodles
1 1/2 cups	93g / 3.3oz	Shredded cooked chicken
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1		Handful fresh flat-leaf parsley - finely chopped

Recipe Instructions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. 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. Add the noodles and simmer for 5 minutes until tender.

Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D40) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.