Chicken noodle soup is just the thing on chilly days or when you’re under the weather. This quick version takes just 30 minutes to prepare.
Recipe from Co+op, Welcome to the Table
2 1/2 cups cooked chicken
4 ounces egg noodles
1 large onion, chopped
2 large carrots, chopped
1 rib celery, chopped
4 cups low-sodium chicken stock
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
salt to taste
1/2 cup chopped fresh parsley
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots and celery and stir until the vegetables begin to sizzle.
Reduce the heat to medium low and cook for about 5 minutes, until the onions are softened.
Add the stock, thyme, salt and pepper and bring to a boil, then reduce the heat and simmer for 10 minutes. Stir in the cooked chicken.
Taste for salt, and grind fresh pepper over the soup.
Cook the noodles separately, and add to the hot soup with the parsley just before serving.
If you plan to make the soup ahead of time, stir in the cooked chicken, allow the soup to cool and keep tightly covered in the refrigerator for up to four days. Then, when you're ready to serve, cook the noodles, chop the fresh parsley and add to the heated soup.