Ingredients
2 Tablespoons olive oil
1 small white onion, peeled and diced
2 medium carrots, peeled and diced
2 stalks celery, ends trimmed and diced
3 cloves garlic, minced or pressed
8 cups (64 ounces) good-quality chicken stock
3-4 stalks *fresh rosemary (or more/less to taste)
6 ounces wide egg noodles
2 cups shredded cooked chicken
salt and pepper
(optional: chopped fresh parsley for garnish)
Instructions
Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, stirring occasionally. Add carrots and celery and saute for another 3-4 minutes, or until the carrots are softened a bit. Add garlic and saute for an additional 1-2 minutes, or until fragrant. Add chicken stock and stir until combined. Gently stir the rosemary into the soup, then continue cooking until the soup reaches a simmer. Reduce heat to medium, and simmer for an additional 5 minutes until the broth has your desired level of rosemary flavor. (You can add in more rosemary if needed.)
Once the broth is ready, remove the rosemary, and stir in the egg noodles and chicken. Continue cooking for 8-10 minutes or until the egg noodles are al dente. (The longer they cook, the more broth they will soak up. Feel free to add more chicken stock if desired.) Season the soup with salt and pepper to taste.
Serve warm, garnished with extra black pepper and fresh parsley if desired.
Source : allrecipes.com
