Classic Chicken Noodle Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In 'Williams-Sonoma Soup of the Day' Ingredients:
1 tablespoon canola oil |
2 celery ribs, finely chopped |
1 leek, white part only, halved and thinly sliced |
1 carrot, peeled and finely chopped |
5 cups chicken broth |
1 bay leaf |
1/4 teaspoon dried thyme |
2 cups cooked shredded chicken |
1/2 lb dried egg noodles |
salt |
fresh ground black pepper |
1/4 cup minced flat leaf parsley |
Directions:
1. In a large saucepan, warm the oil over medium heat.
2. When it is hot, add the celery, leek, and carrot and saute until softened, about 5 minutes.
3. Add the broth, bay leaf, thyme, and shredded chicken.
4. Bring to a boil over med-high heat.
5. Add the noodles, stir well, and cook just until the noodles are tender, about 10 minutes.
6. Remove and discard the bay leaf from the soup.
7. Season to taste with salt and pepper and serve, garnished with the parsley.
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