Chicken Noodle Soup

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Sauté Aromatics and Vegetables

• 1 tsp Olive Oil
• 1 Small Onion
• 2 Garlic Clove
• 1 Small Carrot
• 1 Celery Stalk

In a pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent, about 2-3 minutes. Add sliced carrot and celery, cooking for another 2-3 minutes until slightly softened.

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Add Broth and Noodles

• 500mL Chicken Broth
• 70g Thick Egg Noodles
• 150g cooked chicken

Pour in the chicken broth and shredded rotisserie chicken, bring to a boil. Simmer for 10 minutes to let flavors meld together and then add thick dry noodles and cook until just al dente. Take off the heat.

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Serve

• 3g Fresh Parsley

Serve the soup hot, garnished with fresh chopped parsley.