Recipe of the Week

Chicken Noodle Soup


1 onion, minced
2 small carrot, thinly sliced
2 stalks celery, thinly sliced
2 sprigs fresh thyme
2 sprigs flat-leaf parsley
6 cups chicken broth (homemade or low-sodium canned)
1/2 cup water
Sea Salt and freshly ground black pepper
1/3 pound egg noodles
2 cups shredded chicken breasts (about 2 breasts)

Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper to taste, and bring to a simmer over medium high heat. Summer until the vegetables are almost tender (about 5 minutes).

Add the noodles and cook until tender, another 5-8 minutes. Add the cooked chicken and warm through. Adjust seasoning as needed.