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 homemade chicken stock
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
Instructions
Place a soup pot over medium heat and coat with oil. Add the
onion, garlic, carrots, celery, thyme and bay leaf. Stir
approximately 6 minutes until veggies are softened but not
browned.
Pour in the chicken stock and bring to a boil. Add noodles and
simmer 5 minutes until tender.
Fold in the chicken and simmer another couple of minutes to
heat through. Season with salt and pepper. Sprinkle with
chopped parsley.
Originally Submitted
12/20/2015
0 Out of 5 from
0 reviews
You can add this From Scratch Chicken Noodle Soup recipe to your own private DesktopCookbook.
