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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I took Tyler Florence's recipe and adapted it to our tastes. Because of personal preference I cooked the noodles separate and then added them to the bowl and then added the soup so they wouldn't absorb all the stock and get mushy while storing leftovers. Ingredients:
2 tbls. olive oil |
1 medium onion, chopped |
3 garlic cloves, minced |
2 medium carrots, peeled and sliced |
4 fresh thyme sprigs, leaves stripped off stem |
1 bay leaf |
2 quarts chicken stock, boxed or home made |
8 oz. wide egg noodles, cooked according to box instructions |
1 1/2 cups cooked chicken, shredded |
salt and pepper to taste |
flat leaf parsley, finely chopped to garnish (optional) |
'''his recipe also calls for 2 celery stalks, slice lengthwise and then diced but neither of us care for cooked celery so i left it out. |
Directions:
1. Over medium heat add olive oil to large pot and heat
2. Add onion, garlic, carrots, thyme and bay leaf
3. Cook and stir for about 6 minutes, or until vegetables are tender
4. Add chicken stock and bring to boil
5. Fold in chicken, continue to simmer for another couple of minutes to heat through; season with salt and pepper
6. Remove bay leaf
7. Add noodles to bowl
8. Pour chicken soup over noodles and stir to combine
9. Sprinkle with chopped parsley
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