Cookie Bookie

Chicken Noodle Soup

2 tablespoons olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1/2 teaspoon dried thyme
1/4 teaspoon ground sage
8 cups chicken stock
2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
4 ounces Klusky egg noodles (1/2 of an 8 ounce package)
1 handful fresh flat-leaf parsley, finely chopped

Place a soup pot over medium heat and coat with the oil. Add the onion, carrots, celery, thyme and sage. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and then add chicken.  Check for seasoning, add salt and pepper to taste. Bring the liquid to a boil. Add the noodles, cover reduce heat and simmer for 15 minutes until tender.  Sprinkle with chopped parsley before serving.

*thyme and sage are estimates, I didn’t measure.  Check next time!