Chicken Noodle Soup

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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
1 bay leaf
2 quarts chicken stock,
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped


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.

Beef Pasta

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