Chicken Noodle Soup

Chicken Noodle Soup 

Ingredients

2 tablespoons olive oil 

2 leeks, thinly sliced (can use 1 small yellow or white onion)

2 carrots, chopped (bite-size pieces)

2 stalks celery, chopped (bite-size pieces)

2 cloves garlic, minced 

Salt 

Freshly ground black pepper 

1 teaspoon ground thyme 

1 bay leaf 

8 cups chicken broth/stock (low sodium preferred) 

6 oz. wide egg noodles 

2 cups shredded cooked chicken 

Procedure 

1. Add olive oil to large pot. Heat over medium heat. 

2. Add leeks, carrots, celery, and garlic to pot with a fat pinch of salt. Cook over medium heat until they have started to soften, but not browned, ~5-7 minutes. Add in a few grinds of black pepper and the thyme. Stir to coat the veggies and cook for another minute. Add in the bay leaf and chicken stock. Place lid on the pot and raise heat to bring liquid to a boil. Once boiling, remove lid and reduce heat to keep soup at a simmer (light bubbles). 

3. Once soup is simmering, add in the egg noodles. Let noodles cook for ~6-8 minutes (this should be a couple minutes short of whatever your package says – you don’t want the noodles to overcook and become mush in the soup, so leave them al dente). 

4. Add in the shredded chicken. Let the soup simmer for another couple of minutes just to heat the chicken. Remove bay leaf. Taste for seasoning and add more salt & pepper, to taste. Serve & enjoy!