Ingredients

The following ingredients have 5 Servings
  • 2 Tbsp. olive oil
  • 1 onion (chopped)
  • 3 carrots (½ in. thick slices)
  • 2 celery ribs (sliced lengthwise and cut in ½ in. slices)
  • 3 garlic cloves (minced)
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 8-10 cups of chicken stock
  • 8 oz. dried egg noodles
  • about 2 cups shredded cooked chicken
  • Salt and fresh black pepper (optional chopped parsley)

Instruction

  • Heat olive oil in a large stock pot. Add onion, carrot, celery, garlic, thyme and bay leaves. Let the vegetables soften 8-10 minutes on medium/high heat.
  • Add a good pinch of salt and black pepper. Stir occasionally.
  • After vegetables have softened a bit, remove bay leaf and thyme.
  • Add 8 cups chicken stock and bring to a boil.
  • Reduce heat and add noodles. Cook noodles for about 5-6 minutes until softened. Add in chicken, stir; cook an addition 2-3 minutes.
  • Add salt and pepper to taste. Add a pinch of fresh parsley before serving. ENJOY!