Sunday, December 21, 2008

Basic Chicken Noodle Soup

  • Drizzle of EVOO
  • 1 yellow onion, minced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 8 sprigs of thyme
  • 6 c. chicken stock
  • 2 c. water
  • 1 c. egg noodles or other pasta
  • 1/2 lb. poached, shredded chicken
  • salt and pepper
  1. Over medium-low heat, sautee onions, carrots and celery for 5 minutes.
  2. Add thyme, salt and pepper, stock, water, and bring to a simmer.
  3. Add shredded chicken and simmer until 15 minutes before you're ready to serve (but at least 30 minutes).
  4. Add pasta, keep at a simmer and cook for 15 minutes. Serve.

Found On: A Year In The Kitchen

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