2 tbsp extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 thyme sprigs, fresh
1 bay leaf
2 qt chicken stock
8 oz wide egg noodles, dried
1 ½ cups chicken, shredded, cooked
Kosher salt, to taste
Freshly ground black pepper, to taste
1 handful flat-leaf parsley, finely chopped, fresh
Place a soup pot over medium heat and coat with 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.
Boil water in a separate pot and cook noodles according to package instructions. When slightly less than al dente, drain and set aside.
Add the chicken stock to the vegetables and bring to a boil.
Mix in the noodles and chicken. Continue to simmer for another couple of minutes to heat through.
Season with salt and pepper and sprinkle with chopped parsley before serving.
Sugar: 7g
:
Calcium: 39mg
Calories: 348kcal
Carbohydrates: 42g
Cholesterol: 51mg
Fat: 12g
Fiber: 2g
Iron: 2mg
Potassium: 547mg
Protein: 16g
Saturated Fat: 3g
Sodium: 485mg
Vitamin A: 3537IU
Vitamin C: 6mg
