Chicken Noodle Soup
Serves 4
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 Tbsp garlic
- 2 c. chopped carrot
- 2 c. fresh celery, chopped into crescents
- 1 lb. diced chicken meat*
- Salt/pepper to taste
- 8 c. chicken stock*
- 3 c. pre-cooked noodles
- 2 Tbsp flat leaf parsley
Directions
- Heat olive oil in the stock pot over medium-high heat. Add chopped garlic, carrot and celery, heating through until garlic and celery are translucent, stirring frequently. If desired, blanch carrots for 1-2 minutes in boiling water to soften.
- Add the chicken and salt and pepper to the mixture, cooking through. Add chicken broth, and reduce heat to medium high, simmering for 10-15 minutes.
- Add more seasoning if needed, then add noodles 3 minutes before serving to warm through. Top with parsley.
*Vegetarian version: substitute vegetable stock for chicken stock and tofu for chicken.