Recipe courtesy of Degrees Restaurant at The Ritz-Carlton Georgetown, Washington, D.C.

Ingredients

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
Kosher salt and freshly ground black pepper to taste
1 handful fresh flat-leaf parsley, finely chopped

Directions

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.

My Private Notes

Name: Chicken Noodle Soup
Ingredients: 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; Kosher salt and freshly ground black pepper to taste; 1 handful fresh flat-leaf parsley, finely chopped

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