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Chicken Noodle Soup

Chicken Noodle Soup

• 1/4 C extra-virgin olive oil
• 2 medium onion, chopped
• 3 garlic cloves, minced
• 4 medium carrots, cut diagonally into 1/2-inch-thick slices
• 4 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 8 fresh thyme sprigs
• 4 bay leaf
• 6 L chicken stock
• 16 ounces dried wide egg noodles
• 3 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

Place a soup pot over medium heat and coat with the 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. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

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