Food Friday: Chicken Noodle Soup
In light of all the recent cold weather here in South Florida, there’s nothing more traditional to warm you up then a nice hearty bowl of chicken noodle soup. Chicken noodle soup is a classic comfort food. It is one of those recipes that just makes you feel better, it goes with the territory. So treat yourself, your friends and family to this recipe courtesy of your friends at BB Insurance Marketing.
Chicken Noodle Soup
– 1 tablespoons extra-virgin olive oil
– 1 medium onion, chopped
– 3 garlic cloves, minced
– 2 medium carrots, cut diagonally into 1/2-inch-thick slices
– 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
– 4 fresh thyme sprigs
– 1 bay leaf
– 2 quarts chicken stock or broth (we use low sodium)
– 1 package of wide egg noodles
– 1 1/2 cups shredded cooked chicken
– Kosher salt and freshly ground black pepper
– Fresh parsley
Place a soup pot over medium heat and coat with the 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 chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in 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.