Oh – chicken noodle soup – the wintertime necessity. My husband recently had a cold that lasted for three straight weeks. I made this soup and miraculously he was better after eating two huge bowls of this! Well, I don’t think you can say it was exclusively the soup – but that doesn’t matter – because this soup is so good you can eat it if your sick or not! I took a major shortcut with this recipe – and it totally paid off. I bought a plain rotisserie chicken and shredded it and added to the soup – it was so moist and delicious – any way better than if I had cooked the chicken myself. I’m definitely going to be doing that again – especially if I am the one that ends up sick next time.
- 2 Tbsp. extra-virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, peeled and sliced in rounds
- 2 celery ribs, halved lengthwise and diced
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 quarts (8 cups) chicken stock
- 8 ounces dried noodles
- 1 1/2 – 2 cups shredded cooked chicken
- Kosher salt and freshly ground black pepper
- 1 handful fresh flat-leaf parsley, finely chopped
1. Heat a Dutch oven over medium heat and pour in the olive oil.
2. 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.
3. Pour in the chicken stock and bring the liquid to a boil.
4. Add the noodles and simmer for 5 minutes until tender.
5. 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.
Source: Tyler Florence – Food Network