Chicken Noodle Soup

I got a little bit sick the other day, with the up and down weather we have been experiencing here in Europe. So I decided to make some warm delicious comforting chicken noodle soup, with the left over chicken I had from the night before.

Chicken noodle soup is simple, yet packs a bag of flavours in a little bowl. This soup was perfect for the weather and woke my taste buds and immune system all at once.

Ingredients:

• 2 Tbs Olive Oil
• 2 Cloves of garlic
• 1 yellow onion
• 2 Carrots
• 2 Celery ribs or courgettes if you don't like celery
• 4 fresh thyme sprigs
• 1 1/2 cups of cooked chicken
• 2 cups of stock
• Rice or egg noodles
• 1 handful of fresh parsley
• 1 bay leaf
• Salt and Pepper

Directions:

• Place a pot on medium heat and add the olive oil
• Add garlic, onions, celery and or courgettes, thyme and bay leaf to the pot. Cook and stir util the vegetables are a little soft
• Pour in the chicken stock made earlier and bring to a boil
• Add the noodles and let simmer for about 6-8 minutes
• Last add the chicken and continue to simmer for a couple of minutes
• Season with salt and pepper and serve with fresh parsley

For the Stock

• Place the chicken and vegetables in a large pot on medium heat
• Pour in water, a couple of cups, just enough to cover chicken and vegetables. If you are using left over chicken, feel free to add a bio chicken stock cube for the chicken taste
• Add the thyme, bay leaves and pepper and bring to boil
• Lower the heat and let it simmer for about an hour
• Check on the stock and add water accordingly
• Carefully remove the chicken and place on a cutting board. Remove the chicken from the bones and store it for later
• Strain the stock through a sieve, to get a silky smooth stock you want for the noodles