Ingredients:
2 tablespoons extra virgin olive oil
1 medium white onions
2 garlic cloves
1 carrots
1 celery ribs
1 teaspoon dried thyme leaves
1 dried bay leaves
3 cups chicken stock
1 cooked chicken breasts, cubed ( about 1 cup meat)
1 cup wide egg noodles
salt
fresh ground black pepper
Directions:
Cook the curly noodles in plenty of salted boiling water for 5 minutes. Drain and set aside.
Meanwhile, dice the onion, mince the garlic, peel and dice the carrot, and dice the celery.
Heat the olive oil over medium heat.
Add the onion, garlic, carrots, celery, thyme, and bay leaf, with a good pinch of salt. Cook, stiring often, for 6 minutes.
Add the chicken stock, and bring to a boil.
Reduce the heat to a simmer, add the drained noodles and the chicken, and simmer for 2 – 3 minutes.
I like this with lots of freshly ground black pepper on top.
Servings: 3
Time preparation: 20 min.
Time total: 20 min.