This is my shortcut soup recipe when I don't have time to make the stock and cook the chicken. You can do it all from scratch, if you'd like, but this is MUCH faster!
2 Tbs. 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 qt. chicken stock 8 oz. dried wide egg noodles 1 1/2 cups shredded cooked chicken Kosher salt and freshly ground black pepper 1 handful fresh flat-leaf parsley, finely chopped
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. Meanwhile, boil water in a separate pot and cook noodles according to package instructions. When slightly less than al dente, drain and set aside. Pour in the chicken stock and bring the liquid to a boil. Fold in the noodles and chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving. Adapted from Tyler Florence's Chicken Noodle Soup
4-6
15 minutes
20 minutes