Chicken Noodle Soup
1/2 medium onion, thinly sliced
1 small carrot, thinly sliced
2 stalks celery, thinly sliced
2 sprigs fresh thyme
2 sprigs flat-leaf parsley
6 cups chicken broth, homemade or low-sodium canned
1/2 cup water
Kosher salt and freshly ground black pepper
1/3 pound egg noodles (preferably wide ones)
1 1/4 cups shredded cooked chicken (meat from about 1 breast)
1 tablespoon whole flat-leaf parsley leaves, and/or 1 tablespoon fresh dill fronds, for garnish
Instructions:
Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper, to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes.
Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning, if necessary, with salt and pepper. Serve garnished with parsley and dill.
