Chicken Noodle Soup
Poultry
- Serves 4.
SERVES
Ingredients
- 2 Tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, shredded
- 2 stalks celery, cut into
- 1/2-inch slices
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 2 qts. chicken stock
- 8 oz. dried wide egg noodles
- 1-1/2 cups shredded, cooked chicken
- Salt and freshly ground pepper to taste
- 1/4 cup fresh parsley, chopped
Directions
In a large pot over medium heat, add oil, onion, garlic, carrots, celery, bay leaf, and thyme. Cook about six minutes until vegetables are tender but not brown. Stir constantly. Pour in chicken stock and bring to a boil. Add noodles and cook about six minutes until tender. Add chicken, salt and pepper, and thyme, and cover pot. Simmer for 10 minutes.
