Chicken Noodle Soup
This comforting chicken noodle soup recipe is a soul-warming classic that comes together easily for a delicious meal. The combination of tender shredded chicken, hearty vegetables, and flavorful herbs in a rich chicken stock creates a wholesome and satisfying dish perfect for any time of year. With simple steps and a hint of fresh parsley as garnish, this soup is sure to become a favorite in your kitchen.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 2 celery stalks, finely chopped
- 1 leek, white portion only, halved, rinsed and thinly sliced
- 1 carrot, finely chopped
- 5 cups chicken stock, homemade (see related recipe at left) or purchased
- 1 bay leaf
- 1/4 tsp. dried thyme
- 2 cups shredded cooked chicken, homemade (see related recipe at left) or purchased
- 1/2 lb. dried egg noodles
- Salt and freshly ground pepper, to taste
- 1/4 cup minced fresh flat-leaf parsley
Instructions
- <b>Prepare the soup</b>
- In a large saucepan over medium heat, warm the olive oil. When it is hot, add the celery, leek and carrot and saut&#233; until softened, about 5 minutes. Pour in the stock and add the bay leaf, thyme and shredded chicken. Bring to a boil over medium-high heat. Add the noodles, stir well and cook just until the noodles are tender, about 10 minutes.
- <b>Season the soup</b>
- Remove and discard the bay leaf from the soup. Season with salt and pepper. Ladle the soup into warmed bowls, garnish with the parsley and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
Yield
Serves 4.
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