Tuesday, January 25, 2011

Chicken Noodle Soup

Chicken Noodle Soup
adapted from Robin Miller


2 teaspoons olive or vegetable oil
1 large onion, chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
1 stalk celery, chopped
1 pound boneless/skinless chicken, cooked and shredded or cut into bite sized pieces
3 bay leaves
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 quarts homemade chicken stock
8 ounces uncooked egg noodles
1 cup frozen green peas
2 tablespoons chopped fresh parsley


Heat oil in a large stock pot or Dutch oven over medium heat. Add onion, carrots, garlic, and celery and saute about 5 minutes, until soft. Add chicken, bay leaves, thyme, salt and black pepper and stir to mix well. Add chicken stock and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.

Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.

Remove from heat, discard bay leaves and stir in parsley. Serve.