Chicken Noodle Soup

Unfortunately it’s cold season again. What’s the best way to treat a cold? Lots of rest, watching Princess Bride and Chicken Noodle Soup. Make a big batch and freeze some. Hopefully you just like soup and you don’t get sick. Wash your hands frequently and tell your sick lovies to keep their germs to themselves.

Ingredients:

• 2 tbls EVOO

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 2 medium carrots, cut diagonally into 1/2 inch-thick slices

• 2 celery ribs, halved lengthwise and cut into 1/2 inch-thick slices

• 4 fresh thyme sprigs

• 1 bay leaf

• 2 qts chicken stock

• 8 oz. dried wide egg noodles

• 1 1/2 cups shredded cooked chicken

• Kosher salt and freshly group black pepper to season

• 1 handful fresh flat-leaf parsley, finely chopped

Directions:

1. Place soup pot over medium heat and coat with EVOO.

2. Add onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the veggies are softened but not browned.

3. Pour in the chicken stock and bring to a boil.

4. Add noodles and simmer for 5 minutes until tender.

5. Fold in the chicken and continue to simmer for another few minutes to heat through.

6. Season with S & P.

7. Sprinkle with chopped parsley before serving.

#chicken #soup