Homemade Chicken Noodle Soup
Printable Version
Modified From Food Network.com
Makes 8 servings
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 medium carrots, cut into 1/2 inch thick slices
2 celery ribs, halved lengthwise and cut into 1/2 inch thick clices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock
8 ounces dried wide egg noodles
Kosher salt and freshly ground pepper
4 cups of cooked chicken, shredded
1 handful of fresh flat leaf parsley, finely chopped
Directions
Heat the olive oil in a large soup pot or Dutch oven over medium heat. 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 to a boil. Add the noodles and simmer for five 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 the chopped parsley before serving.
As the sick friend, not only was this perfect for the occasion, it was absolutely delicious!! =) And this recipe will go in my binder for me to return the favor to someone else next time...
ReplyDeleteThank you for this lovely soup. It truly sounds delicious. I hope you have a great day. Blessings...Mary
ReplyDelete