This isn’t the best recipe in the world, but it’s easy to make, and good. I have one that’s really good, but a lot of work.
- 1 Tbsp canola oil
- 2 celery ribs, finely chopped
- 1 leek, white part only, halved and thinly sliced
- 1 carrot, peeled and finely chopped
- 5 C chicken broth
- 1 bay leaf
- ¼ tsp dried thyme
- 2 C cooked shredded chicken (save the water from cooking the chicken to make the chicken broth by adding chicken base for more flavor)
- ½ lb dried egg noodles
- Salt and pepper
- ¼ C minced flat-leaf parsley
In large saucepan, warm the oil over medium heat. When it is hot, add the celery, leek, and carrot and saute until softened, about 5 minutes. Add broth, bay leaf, thyme, and shredded chicken. Bring to a boil over medium-high heat. Add the noodles, stir well, and cook just until the noodles are tender, about 10 minutes.
Remove and discard the bay leaf. Season to taste with salt and pepper, and garnish with parsley.