Thursday, December 1, 2011

Chicken Noodle Soup

Ingredients :

2 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1/4 Jalapeno pepper chopped
1 bay leaf
1 cup diced celery
1 cup diced carrots
1/2  teaspoon dried thyme
4 ounces egg noodles
1 quart chicken stock
11/2 cups cooked chicken
1/4 cup chopped fresh parsley
salt and pepper according to taste

Preparation :

1. Place a soup pot over medium heat and coat with the oil. 
2. Add the onion, garlic, carrots, celery, thyme, pepper and bay leaf. Cook and stir for about 5 minutes, until the vegetables are softened but not browned. 
3. Pour in the chicken stock and bring it to a boil. Add the noodles and simmer for 5 minutes until tender. 
4. Add the chicken, and continue to simmer for another couple of minutes; season with salt and pepper. Sprinkle with chopped parsley before serving.

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