Thursday, December 29, 2011

Chicken Noodle Soup

The other day I got a rotisserie chicken that we shredded for another dish. Of course we had left overs and needed something to make with them. Normally we make quesadillas or tacos but wanted to have something a bit lighter after eating so much during the holidays. With the weather getting a bit colder (by Florida standards) I could finally make some soup! I know that I cheated by buying chicken stock and not making my own, but despite that this turned out really well and was perfect comfort food with minimal effort in a short amount of time.

Chicken Noodle Soup
Serves 4

2 Tablespoons extra-virgin olive oil
1 small onion, chopped
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
1 bay leaf
2 quarts chicken stock
2 cups dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper to taste


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 cook according to directions, about 10 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.

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