Ingredients:
- 2 Tbs. olive oil
- 2 celery stalks, finely chopped
- 1 leek, white portion only, halved, rinsed and thinly sliced
- 1 carrot, finely chopped
- 5 cups chicken stock, homemade or purchased
- 1 bay leaf
- 1/4 tsp. dried thyme
- 2 cups shredded cooked chicken, homemade (see related recipe at left) or purchased
- 1/2 lb. dried egg noodles
- Salt and freshly ground pepper, to taste
- 1/4 cup minced fresh flat-leaf parsley
Directions:
Prepare the soup
In a large saucepan over medium heat, warm the olive oil. When it is hot, add the celery, leek and carrot and sauté until softened, about 5 minutes. Pour in the stock and add the bay leaf, thyme and shredded chicken. Bring to a boil over medium-high heat. Add the noodles, stir well and cook just until the noodles are tender, about 10 minutes.
Season the soup
Remove and discard the bay leaf from the soup. Season with salt and pepper. Ladle the soup into warmed bowls, garnish with the parsley and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).
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Sugg. Price $299.95 Our Price $239.95
(19)
Rated 5 out of
5
by
mom2boys from
Yummy for a cold, rainy North Carolina kinda day!
I made this for my son who was home from college and suffering with a cold. The mother in me said, "I'll make you some chicken soup, that will help you feel better". This soup has been a hit ever since and I make it at least once a month. I use store bought rotisserie chicken and it is the bomb! Great for work and school lunches as well. Enjoy!
Date published: 2018-01-28
Rated 5 out of
5
by
Nilpi from
Fast & delicious
I love this recipe! It is super fast to make. I used a store bought chicken and added cooked rice and some fresh lemon juice at the end. I like the thick consistency as it resembles a stew or a whole meal in itself.
Date published: 2014-03-11
Rated 5 out of
5
by
SarahMarie from
Winter Favorite
I love this recipe - it's simple and delicious - however, I recommend cooking the pasta (or rice) first and then finishing the soup with the noodles just before serving this way your noodles wont soak up all of the liquid. The first time I tried this recipe I had hardly any liquid left by the time I served it and no extra stock on hand. I've since learned and also plan ahead by having an extra cup of stock/broth on had in case I still need to add additional liquid at the end.
Date published: 2012-12-05
Rated 5 out of
5
by
SondraH from
Delicious!
Great flavor and very simple. Needed more broth so I added chicken stock until I had the consistency I wanted. I would definitely make this again. Whole family enjoyed it.
Date published: 2012-11-13