Ingredients
- 1/2 medium onion, thinly sliced
- 1 small carrot, thinly sliced
- 2 stalks celery, thinly sliced
- 2 sprigs fresh thyme
- 2 sprigs flat-leaf parsley
- 6 cups homemade or low-sodium canned chicken broth
- 1/2 cup water
- 4 teaspoons salt and freshly ground black pepper
- 1/3 pound egg noodles (preferably wide ones)
- 1-1/4 cups shredded cooked chicken (meat from about one breast)
- 1 tablespoon flat-leaf parsley leaves
- 1 tablespoon fresh dill fronds
Directions
Put the onion, carrots, celery, thyme, parsley, chicken broth and water in a medium pot. Season with the salt and pepper to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes.
Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning if necessary with salt and pepper. Serve garnished with parsley and dill leaves.
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By kimberleepalmer...
Fairmont, MN
on August 05, 2008
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Extremely comforting taste; i used a rotisserie chicken and it was really good
By tgp8_9828136
Washington, DC
on April 08, 2008
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I used too much thyme and parsley but just skimmed it off of the top. Definitely use egg noodles. The soup is wonderful.
By Chef #592565
Littleton, CO
on September 28, 2006
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Wow, this simple recipe is so good - and it's quick and easy! It is a perfect comfort food. This last time I made it to ease an upset stomach and added 2Tbsp of grated fresh ginger along with the rest of the veggies, and it worked great. I've made it both with the specified egg noodles and with fetuccine noodles - both were very tasty. I can't wait to make it again!
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