Prep Time:
20 MIN
Cook time:
20 MIN
Total Time:
40 MIN
Serves:
12
INGREDIENTS
-
2 tablespoons extra-virgin olive oil
-
1 medium onion, chopped
-
3 garlic cloves, minced
-
2 medium carrots, cut diagonally into 1/2-inch-thick slices
-
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
-
4 fresh thyme sprigs
-
1 bay leaf
-
6 scoops Progressive Bone Broth
-
8 ounces dried wide egg noodles
-
1 ½ cups shredded cooked chicken
-
Kosher salt and freshly ground black pepper
-
1 handful of fresh flat-leaf parsley, finely chopped
INSTRUCTIONS
- Mix 6 scoops Progressive Bone Broth with 3 litres of water.
- Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
- Pour in the Progressive Bone Broth and bring the liquid to a boil.
- Add the noodles and simmer for 5 minutes until tender.
- Fold in the chicken and continue to simmer for another couple of minutes to heat through; season with salt and pepper and remove bay leaf.
- Sprinkle with chopped parsley before serving.
