Chicken Noodle Soup
A soup cookbook would be incomplete without this classic. It’s so simple, so quick, and you probably already have all the ingredients in your house.
1 tablespoon vegetable oil
½ onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
Leaves of 1 sprig of thyme, chopped
4 cups chicken stock
Salt and pepper, to taste
1½ cups medium egg noodles
1 chicken breast, seared and cooked through
Heat the oil in a medium saucepan until warm.
Add the onion and cook for 5 minutes, or until soft. Add the remaining vegetables and cook until tender.
Add the thyme and chicken stock and bring to a boil. Reduce heat so that the soup simmers; cook for 20 minutes.
Season with salt and pepper.
Bring stock to re-boil, add the egg noodles, and cook for 7 minutes, or until the noodles reach the desired tenderness.
Chop the seared chicken breast into ½-inch pieces and add to the soup.
Serve in warm bowls.
You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.
LOCAL FOOD NEWS,
TO YOUR INBOX
Join the edible MAINE community!
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.
No. 07 / Winter 2019