Chicken Noodle Soup
From wynnebaer 12 years ago
- 1 hour to make
- Serves 4
I took Tyler Florence's recipe and adapted it to our tastes. Because of personal preference I cooked the noodles separate and then added them to the bowl and then added the soup so they wouldn't absorb all the stock and get mushy while storing leftovers.
Ingredients
- 2 tbls. olive oil shopping list
- 1 medium onion, chopped shopping list
- 3 garlic cloves, minced shopping list
- 2 medium carrots, peeled and sliced shopping list
- 4 fresh thyme sprigs, leaves stripped off stem shopping list
- 1 bay leaf shopping list
- 2 quarts chicken stock, boxed or home made shopping list
- 8 oz. wide egg noodles, cooked according to box instructions shopping list
- 1 1/2 cups cooked chicken, shredded shopping list
- salt and pepper to taste shopping list
- flat leaf parsley, finely chopped to garnish (optional) shopping list
- ~~~His recipe also calls for 2 celery stalks, slice lengthwise and then diced but neither of us care for cooked celery so I left it out.~~~ shopping list
How to make it
- Over medium heat add olive oil to large pot and heat
- Add onion, garlic, carrots, thyme and bay leaf
- Cook and stir for about 6 minutes, or until vegetables are tender
- Add chicken stock and bring to boil
- Fold in chicken, continue to simmer for another couple of minutes to heat through; season with salt and pepper
- Remove bay leaf
- Add noodles to bowl
- Pour chicken soup over noodles and stir to combine
- Sprinkle with chopped parsley
sm8085
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" It was excellent "
" It was excellent "