Traditional Chicken Noodle Soup

By Kim Ohlweiler

Ingredients:

1 tablespoon extra-virgin olive oil
3 celery ribs, chopped
2 medium-size carrots, chopped
1 large onion, chopped
1 bay leaf, use fresh if available
1 tsp. dried thyme
Salt and freshly ground black pepper
2 quarts chicken stock
1 pound wide egg noodles
½ store-bought roasted chicken, cut into bite-size pieces

 

Directions:

Heat a large soup pot over medium-high heat with EVOO. Add celery, carrots, onion, thyme, and bay leaf, and season with salt and pepper. Cook until vegetables are soft (several minutes) then add chicken stock. Bring to a boil and add the egg noodles. Cook according to the package instructions, adding the chicken pieces during the last 4-5 minutes of cooking.

Serves: 6 with seconds