Instructions:
Sauté chopped yellow onion on medium heat in EVOO until clear
Add carrot and celery and sauté eight minutes
Add minced garlic and crushed red pepper for one minute
Add 2 quarts chicken stock
Add basil, oregano, bay leaves, parsley, salt, black pepper
Add pulled chicken to soup
Add 6 cups cold water
Bring to a low boil then simmer
Cook 3 cups egg noodles in boiling water with 1 TB salt for five minutes; drain and add to soup.
Simmer 20 minutes
– finish with juice of one FRESH lemon.
– taste for salt and adjust if necessary. Who am I kidding? It’s perfect.
Serve with croutons and a drizzle of EVOO.
I have NEVER… ever… had chicken noodle soup that was better than this.
ADVERTISEMENT
