Chicken soup with noodles

A quick and easy classic chicken soup recipe.

Materials

• 1 tablespoon of virgin olive oil
• 1 small yellow onion, chopped
• 2 sides of celery, chopped
• 2 large carrots, sliced
• 4 cloves garlic, minced (or as little as you like)
• 8 cups chicken stock
• 2 bay leaves
• 3 cups cooked shredded chicken breast
• 230 grams of egg noodles
• 1 tablespoon chopped parsley, plus more for serving
• 1 teaspoon of salt
• ¼ teaspoon black pepper, plus more for serving
  

Step by step process

1. Heat the olive oil in a large saucepan over medium heat. Once the oil shimmers, add the onion, celery, and carrots and cook, stirring often, until the onions are translucent, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute more.

2. Add the chicken stock and bay leaves. Increase the heat to high and bring to a boil, then reduce the heat and cook until the carrots and celery are tender, about 10 minutes.

3. Mix the chicken, noodles, parsley, salt and pepper. Continue to simmer and cook, stirring occasionally, until the chicken is heated through and the pasta is tender, about 10 minutes.

4. Ladle the soup into bowls and serve with additional parsley and pepper if desired.

Good appetite!