Ingredients:
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Directions:
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. Pour in the chicken stock and bring the liquid to a boil.
Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to salt and pepper. Sprinkle with chopped parsley before serving.
Chef's Note: If using the following Basic Stock Recipe to prepare the chicken for this recipe, cook the stock for 1 hour only. |
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