Soup Recipe: Chicken Noodle

Chunky Chicken Noodle Soup
Recipe courtesy Food Network

Serves 4

INGREDIENTS:
1/2 medium onion,thinly sliced

1 small carrot, thinly sliced

2 stalks celery, thinly sliced

2 sprigs fresh thyme

2 sprigs flat-leaf parsley

6 cups chicken broth, homemade or low-sodium canned

1/2 cup water Kosher salt and freshly ground black pepper

1/3 pound egg noodles (preferably wide ones)

1 1/4 cups shredded cooked chicken (meat from about 1 breast)

1 tablespoon whole flat-leaf parsley leaves AND/OR

1 tablespoon fresh dill fronds, for garnish

INSTRUCTIONS:

Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper, to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes. Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning with salt and pepper. Garnished with parsley and dill.

NOTES:

For my Soup Swap, I multiplied the recipe xs 4 for 16 servings. I marinated 4 chicken breasts in a roasted red pepper and garlic sauce and grilled them. I shredded the chicken by hand. I used extra wide egg noodles and organic chicken broth. Next time I may dice the onions instead of slicing them thinly, and I will use less celery in the future. Otherwise, it was delish!!