Chef Curtis Stone offers a really simple take on the old classic, chicken noodle soup.
Hearty Chicken Noodle Soup
Provided by: Curtis Stone
- 1 tablespoon olive oil
- 1 onion, medium dice
- 1 garlic clove, finely chopped
- 1 leek (white and pale green parts only)
- 3 carrots, peeled
- 2 celery stalks
- large fresh thyme sprig
- Sea salt and freshly ground black pepper
- 8 cups chicken stock or chicken broth
- 1 cup dried wide egg noodles
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- 3 tablespoons chopped fresh flat leaf parsley
- 2 large eggs
- Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until soft, about 3 minutes. Cut the leek, carrots, and celery into a medium dice. Add the leek, carrots, celery, and thyme to the onions and garlic. Sprinkle with salt and sauté until the vegetables soften, about 3 minutes.
- Add the chicken stock and bring to a boil. Add the noodles and cook for 5 minutes.
- Add the chicken and simmer very gently until the chicken is just cooked through, about 7 minutes.
- Remove the thyme stem. Remove from the heat and stir in the parsley.
- Beat the eggs in a small bowl to blend. While slowly stirring the soup in a circular motion, slowly drizzle the eggs into the soup. Cook just until the eggs form streaks throughout the soup.
- Season the soup to taste with salt and pepper. Ladle the soup into bowls. Serve and enjoy.