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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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This is a refinement of a recipe I created when my boyfriend was sick, and I wanted to make chicken noodle soup from what we had on hand. For the authentic poor college student version - use 1 can of Swanson's chicken broth + 1 cup water, and a brick of ramen noodles. I get nostalgic just thinking about it. But I like this version better. Ingredients:
2 tablespoons extra virgin olive oil |
1 medium white onion |
2 garlic cloves |
1 carrot |
1 celery rib |
1 teaspoon dried thyme leaves |
1 dried bay leaf |
3 cups chicken stock |
1 cooked chicken breast, cubed (about 1 cup meat) |
1 cup wide egg noodles |
salt |
fresh ground black pepper |
Directions:
1. Cook the curly noodles in plenty of salted boiling water for 5 minutes. Drain and set aside.
2. Meanwhile, dice the onion, mince the garlic, peel and dice the carrot, and dice the celery.
3. Heat the olive oil over medium heat.
4. Add the onion, garlic, carrots, celery, thyme, and bay leaf, with a good pinch of salt. Cook, stiring often, for 6 minutes.
5. Add the chicken stock, and bring to a boil.
6. Reduce the heat to a simmer, add the drained noodles and the chicken, and simmer for 2 - 3 minutes.
7. I like this with lots of freshly ground black pepper on top.
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