2 servings
Chicken Noodle Soup
30 minutes
Ingredients
INA Pan Mee
Original Seafood Soup
- 2tablespoons unsalted butter
- 1medium yellow onion, finely chopped
- Salt and black pepper
- 8cups chicken stock
- 2bay leaves or thyme sprigs (or 1 teaspoon dried thyme)
- ¼cup finely chopped parsley or dill, stems reserved, plus more for garnish
- 2medium carrots, cut into ½-inch pieces
- 2celery stalks, cut into ½-inch pieces
- 6ounces dried noodles, such as egg noodles or short pasta
- 3cups shredded, cooked chicken (from 1 rotisserie chicken)
Steps
- In a large pot or Dutch oven, melt the butter over medium. Add the onion, season with salt and pepper, and cook until softened but not browned, 5 to 7 minutes.
- Add the chicken stock, bay leaves and herb stems and bring to a boil over high. Add the carrots, celery and noodles and cook, uncovered, over medium-high until the pasta is al dente according to package directions, 7 to 10 minutes. Add the chicken and simmer just until warmed, 1 to 2 minutes. Pluck out the bay leaves and herb stems, stir in the chopped parsley, and season to taste with salt and pepper.
