Chicken Noodle Soup

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into ½-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into ½-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 8 ounces dried wide egg noodles
• 1½ cups shredded cooked chicken
• Kosher salt and freshly ground black pepper

Serve with

• 1 handful fresh flat-leaf parsley, finely chopped
• Saltine crackers

INSTRUCTIONS

1. Place a soup pot 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 minutes, until the vegetables are softened but not browned.
3. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender.
4. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
5. Sprinkle with chopped parsley before serving.

https://www.foodnetwork.com/recipes/tyler-florence/chicken-noodle-soup-recipe0-1941332