Chicken Noodle Soup

Name: Chicken Noodle Soup
Yield: Makes 4 Servings
Ingredients: Leek, 1, white part only, halved, rinsed, and thinly sliced; Celery, 2 stalks, finely chopped; Olive oil, 2 tablespoons; Cooked chicken, 2 cups (12 oz/375 g) shredded meat, reserved from Chicken Stock or purchased rotisserie chicken; Dried egg noodles, ½ lb (250 g); Salt and freshly ground pepper; Fresh flat-leaf (Italian) parsley, ¼ cup ⅓ oz/10 g) minced; Chicken broth or stock, 5 cups (40 fl oz/1.25 l), homemade or purchased; Carrot, 1, finely chopped; Bay leaf, 1; Dried thyme, 1⁄4 teaspoon

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Olive oil, 2 tablespoons
Celery, 2 stalks, finely chopped
Leek

Dinner
Soup

Method

Prepare the soup

In a large saucepan over medium heat, warm the oil. Add the celery, leek, and carrot and sauté until softened, about 5 minutes. Pour in the broth and add the bay leaf, thyme, and shredded chicken. Bring to a boil over medium-high heat. Stir in the noodles and cook just until the noodles are tender, about 10 minutes.
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