Categories: Soup

Ingredients

• 2 tablespoons olive oil
• 1 small white onion, peeled and diced
• 2 medium carrots, peeled and diced
• 2 stalks celery, ends trimmed and diced
• 4 cloves garlic, minced or pressed
• 8 cups (64 ounces) good-quality chicken stock
• 3 sprigs fresh rosemary*
• 3 sprigs fresh thyme*
• 1 sprig fresh sage*
• 6 ounces wide egg noodles
• 2 cups shredded cooked chicken
• salt and pepper
• 1/2 cup loosely-packed chopped fresh parsley
• 1/3 cup loosely-packed chopped (or julienned) fresh basil

Directions

1. Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally. Add carrots and celery and sauté for an additional 3-4 minutes, or until the carrots are softened a bit, stirring occasionally. Add garlic and sauté for an additional 1-2 minutes, or until fragrant, stirring occasionally. Add chicken stock, rosemary, thyme and sage, and gently stir until combined. Continue cooking until the soup reaches a simmer.
2. Reduce heat to medium-low, and stir in the egg noodles and chicken. Continue cooking for 8-10 minutes or until the egg noodles are al dente. (The longer they cook, the more broth they will soak up. Feel free to add more chicken stock if needed.)
3. Remove and discard the rosemary, thyme, and sage sprigs (no worries if some of the leaves have dropped off). Taste the soup, and season with salt and pepper to taste.
4. Serve warm, garnished with extra black pepper, fresh parsley and fresh basil.

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