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Chicken Noodle Soup

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"This piping hot and comforting soup is a crowd-pleaser every time. If you don't have any leftover chicken in your fridge, then do what I do: Use a store-bought rotisserie chicken. I get that same deep chicken flavor in the soup with half the work, and warming bowls of chicken noodle soup are just a few simple steps away. Be sure to have a sleeve of crunchy saltines on the side."

List of Ingredients

â—¦ 2 tablespoons extra virgin olive oil
â—¦ 1 medium onion, diced
â—¦ 1 large leek, split lengthwise, well rinsed, and sliced crosswise (white and light green parts)
â—¦ 3 medium carrots, cut diagonally into ½-inch slices
â—¦ 3 celery stalks, halved lengthwise and sliced crosswise into ½-inch slices
â—¦ 3 cloves garlic, minced
â—¦ 1 (3-pound) rotisserie chicken, meat removed and shredded, bones discarded
â—¦ 8 cups low-sodium chicken broth
â—¦ ½ teaspoon dried thyme
â—¦ 1 bay leaf
â—¦ 8 ounces wide egg noodles
â—¦ 2 teaspoons kosher salt
â—¦ 2 teaspoons freshly ground black pepper
â—¦ ½ cup finely chopped fresh parsley


Recipe

Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onion, leek, carrots, celery, and garlic and sauté until the vegetables are soft, 6 to 8 minutes.

Add the shredded chicken, chicken broth, thyme, and bay leaf. Bring the mixture to a boil. Add the noodles, then reduce the heat and simmer until the noodles are tender but still firm to the bite, 8 to 10 minutes.

Season with the salt and pepper. Remove the bay leaf, ladle the soup into bowls, and garnish with the parsley.

Makes 8 to 10 servings