Wednesday, November 21, 2012
Chicken Noodle Soup
In my book, anything by Tyler Florence is a winner and this soup is an absolute winner. Did you know this my first time making chicken noodle soup?
2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 cloves of garlic minced
2 medium carrots cut in half lengthwise and then cut diagonally in 1/2 inch thick strips
2 stalks of celery, cut in half lengthwise and then cut diagonally in 1/2 inch thick strips
4 fresh sprigs of thyme
1 bay leaf
2 quarts of chicken stock
8 ounces dried egg noodles
1-1/2 cups cooked shredded chicken
Kosher salt and freshly ground black pepper
1 handful finely chopped Italian parsley
Place soup pot over medium heat and coat the bottom with oil. Add onions, garlic, celery, carrots, bay leaf and thyme. Saute for about 6 minutes, until the vegetables have softened but now browned. Add in the chicken stock and bring to a boil. Add in the egg noodles and allow soup to simmer for 5 minutes. Fold in the chicken and continue simmering for a couple of more minutes to heat the chicken through. Season with salt and pepper and garnish with freshly chopped parsley.
Just what the doctor ordered on a damp, chilly night!
I wish all of you a bountiful, safe and Happy Thanksgiving. I am truly thankful for all of you who stop by and visit each day, for your wonderful and encouraging comments and emails, for all the pins on Pinterest and "Likes" on Smoky Mountain Cafe's Facebook page! Thank you!