Chicken Soup

It is a basic recipe that we all need to have in our rotation.  Elevate it with having only the best ingredients.  Roast your own chicken.  Make your own broth.  Of course, when needed, shortcuts like Costco’s epic rotisserie will work too.   

Print

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Fussybusiness

Ingredients

 

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 quarts chicken stock, recipe follows

8 ounces dried wide egg noodles

1 1/2 cups shredded cooked chicken

Kosher salt and freshly ground black pepper

1 handful fresh flat-leaf parsley, finely chopped

Instructions

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!