Classic Chicken Noodle Soup

Created for: Traditional Pot

Directions

1. Place a stockpot over medium heat and coat with the oil.
2. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6- 10 minutes, until the vegetables are softened but not browned.
3. Pour in the chicken stock and bring the liquid to a boil.
4. Add the noodles and simmer for 5- 8 minutes until tender.
5. Add the chicken, and continue to simmer for a few minutes to heat through; season with salt and pepper.
6. Sprinkle with chopped parsley before serving.

Ingredients:

• 2 Tbsp (30ml) extra-virgin olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, cut into rounds
• 2 ribs celery, chopped
• 4 sprigs fresh thyme
• 1 bay leaf
• 8 cups (2L) chicken stock
• 8 oz (226g) egg noodles
• 1 ½ cups (375ml) shredded cooked chicken
• Salt to taste
• Freshly ground black pepper
• ¼ cup (60ml) flat-leaf parsley, finely chopped

Main Ingredient: Chicken
Cooking Time: 25-30 minutes
Serving Size: 6