Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Extra-virgin olive oil

  2. 1 tablespoon 15ml Onion - chopped (medium)

  3. 3 Garlic cloves - minced

  4. 2 Carrots - cut diagonally (medium) Into 2 Celery ribs - halved lengthwise, And cut into 1/2"-thick slices

  5. 4 Fresh thyme sprigs

  6. 1 Bay leaf

  7. 2 Chicken Stock - (see recipe)

  8. 8 oz 227g Dried wide egg noodles

  9. 1 1/2 cups 93g / 3 1/3oz Shredded cooked chicken Kosher salt - to taste Freshly-ground black pepper - to taste

  10. 1 Handful fresh flat-leaf parsley - finely chopped

Instructions Jump to Ingredients ↑

  1. 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.


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