Ingredients
Scale
- 8 cups of chicken stock (preferably homemade chicken stock, see recipe below)
- 2–3 tablespoons olive oil
- 1 1/2 cups onions (diced (about 1 1/2 medium onions))
- 1 cup carrots (sliced (about 2–3 medium carrots))
- 1 cup celery (sliced (about 3–4 ribs of celery))
- 1 pound chicken (cut up in bite-sized pieces (raw or cooked works))
- 1/2 teaspoon thyme
- 2 – 2 1/2 cups uncooked (whole wheat noodles, any shape or style)
- 3 tablespoons chopped parsley (reserve some for garnish)
- salt and pepper to taste
Instructions
- In a 8-quart pot warm chicken stock over medium heat.
- In a large skillet warm olive oil over medium low heat.
- Sauté onions until they start to soften and turn translucent. Add celery and carrots and cook for 4-5 minutes and turn off the heat.
- When the stock starts to simmer, add the chicken and thyme.
- When the chicken is cooked/warmed, stir in the noodles and sautéed vegetables.
- Cook the soup for 5-12 minutes, depending on the cook time for the type of pasta/noodles (or if the noodles you’re adding are already cooked, just a couple of minutes).
- When the noodles are ready, add the chopped parsley (keeping a little for garnish) and season to taste.
- Serve in bowls and garnish with a sprinkle of fresh parsley.
Notes
Don’t be worried too much about the exact proportions here. But if you’re looking for more flavor and less salt, use more onions or maybe even add a little garlic. It really is about what bringing out the flavors you and your family enjoy!
We recommend using organic ingredients when possible.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: and Broths, Chilis, Soups
- Cuisine: American
