Chicken Noodle Soup (Print Version)
# Ingredients:
→ Base Vegetables
01 -
1 Tablespoon olive oil
02 -
2 large carrots, peeled and sliced
03 -
2 ribs of celery, chopped
04 -
1/2 cup chopped onion
→ Broth and Seasonings
05 -
10 cups chicken stock
06 -
1 bay leaf
07 -
1/2 teaspoon dried thyme
08 -
1/2 teaspoon dried basil
09 -
2 Tablespoons fresh parsley, chopped
→ Main Components
10 -
3 cups cooked and shredded chicken
11 -
8 oz egg noodles
12 -
Salt and pepper to taste
# Instructions:
01 -
In a large stock pot heat the oil over medium high heat. Add the carrots, celery and onion and cook for 5-6 minutes until they are tender.
02 -
Once the veggies are tender pour in the chicken stock, bay leaf, thyme, basil and parsley. Bring the mixture to a boil, cover and reduce the heat to a simmer. Cook for 20-40 minutes to develop flavors.
03 -
Add in the uncooked noodles and shredded chicken. Simmer for about 10 minutes until the noodles are cooked and the chicken is hot.
04 -
Remove from the heat and remove the bay leaf from the pot. Serve bowls of soup garnished with fresh parsley if desired.
# Notes:
01 -
For fresh chicken: Add 1 1/2 pounds chicken breasts or thighs to simmering broth, cook 20 minutes until done, then shred and return to soup
02 -
The longer the soup simmers, the more developed the flavors become