Chicken Noodle Soup

  • 3 tablespoons extra-virgin olive oil
  • 1 large chopped onion
  • 3 chopped fresh garlic cloves
  • 3 medium carrots, but diagonally into 1/2 -inch-thick slices
  • 3 center cut celery, halved lengthwise, and cut into 1/2-inch-thick slices
  • 3 fresh thyme sprigs
  • 2 bay leaves
  • 3 quarts fresh chicken stock
  • 6 ounces cooked penne pasta
  • 2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper to taste
  • 1 handful fresh flat-leaf parsley, finely chopped
  • Place the pot over medium and add extra virgin olive 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 fresh chicken stock and bring the liquid to a boil. Add the pasta and simmer for 1 minute until tender. Fold 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.

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    Recipe courtesy of Rachael Ray