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Chicken Noodle Soup
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| Chicken Noodle Soup | |
| 2 Tbsp | olive oil |
| 1 | onion, chopped small |
| 3 cloves | garlic, minced |
| 2 | carrots, peeled and chopped small |
| 2 | celery stalks, chopped small |
| 3 or 4 | stems fresh thyme, leaves pull off the stems |
| 1 | bay leaf |
| 2 940 ml low sodium chicken stock containers | |
| 250 grams | noodles |
| 1 1/2 cup | cooked chicken,, (I poached chicken thighs for 15 minutes in water with another chopped onion and carrot) |
| salt | |
| pepper to taste | |
Method
In a large pot, sautee onion, garlic, carrots, celery, thyme and bay leaf in olive oil over medium heat until soft, about 6 minutes.
Add stock and allow to boil. Reduce heat to simmer. Add noodles just until cooked. Add chicken. Taste before adding salt and pepper if necessary.
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