Tis' the season to be... SICK!
Quick and Easy Chicken Noodle Soup
Adapted from Tyler Florence’s Chicken Noodle Soup
Ingredients
2 Tbs. 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 qt. chicken stock
8 oz. dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
Directions
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. Meanwhile, boil water in a separate pot and cook noodles according to package instructions. When slightly less than al dente, drain and set aside. Pour in the chicken stock and bring the liquid to a boil. Fold in the noodles and chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
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