Chicken Noodle Soup

I had some extra chicken from some chicken tacos we made the other night, so I shredded it and made the following Chicken Noodle Soup recipe from Tyler Florence (foodnetwork.com).  It was SO good, and tasted even better the next day.   The Mexican spices from the chicken gave it a little kick.  I used my own recipe for the egg noodles (below). I served it with some savory bread from the bread store.

Ingredients:

2 T extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, cut diagonally into 1/2-inch-thick slices

2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

4 fresh thyme sprigs (I used dried)

1 bay leaf

2 quarts chicken stock (I used canned broth)

8 oz egg noodles (recipe below)

1 1/2 C shredded cooked chicken

Kosher salt and freshly ground black pepper

1 handful fresh flat-leaf parsley, finely chopped (I didn't use this)

Directions:

Place a soup pot over medium heat and coat with the oil.  Add the onion, garlic, carrots, celery, thyme and bay leaf.  Cook and stir for about 6 minutes, until the vegetables are softened but not browned.  Pour in the chicken stock and bring the liquid to a boil.  Add the noodles (recipe below) and simmer for 5 minutes until tender.  Fold in the chicken, and continue to simmer for another couple of minutes to heat through.  Season with salt and pepper.  Sprinkle with chopped parsley before serving.

Egg Noodle Recipe:

1 egg

1/2 t salt

2 T milk

1 C flour

1/2 t baking powder, if desired

Mix together, roll out, cut into noodles.  Can be used right away in soup, or left to dry a bit.