Chicken Noodle Soup

Serves 8   Active Time 10 min.   Total Time 20 min.



2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, thinly sliced
2 celery ribs, halved lengthwise and cut into thin slices
4 fresh thyme sprigs
2 quarts chicken stock, homemade or store-bought
1 tablespoon tomato paste 
4 ounces wide egg noodles
2 cups shredded cooked chicken
1/2 cup frozen peas, thawed
2 tablespoons minced fresh parsley for garnish
White pepper




  1. Place a large pot over medium heat and coat with oil.

  2. Add the onion, garlic, carrots, celery, and thyme. Cook, stirring occasionally, for about 10 minutes, until the vegetables are translucent.

  3. Pour in chicken stock and tomato paste, and bring the stock to a simmer. Add the noodles and simmer for 5 minutes until tender. Add the chicken and peas, and continue to simmer for 3 to 5 minutes to heat through; season with salt and white pepper. Sprinkle with parsley before serving.

© 2016 Jon Ashton