Recipe: Chicken Noodle Soup

This is a hearty and healthy soup perfect for curing what ails you.

You can use store-bought stock, but I suggest you use home made, for which there is a recipe here.


What you'll need:

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs or 1 teaspoon dried thyme (See note below)
1 bay leaf
2 quarts chicken stock, recipe here
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped

Note:  If you used dried thyme in preparing the stock, it probably did not get strained out so you wont need to add any more.  If it did get strained out, go ahead and use it.

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme (if using fresh) and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock (and add thyme if using dried) 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.