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Traditional Chicken Noodle Soup

Serves 6 servings, with seconds

Originally aired

INGREDIENTS
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 3 celery ribs, chopped
  • 2 medium-size carrots, chopped
  • 1 large onion, chopped
  • 1 bay leaf, use fresh if available
  • Salt and freshly ground black pepper
  • 2 quarts chicken stock
  • 1 pound wide egg noodles
  • 1 pound chicken tenders or chicken cutlets, cut into bite-size pieces
  • For garnish:
  • 1/4 cup (about a handful) dill, chopped
  • 1 cup popcorn
  • 1 cup oyster crackers
PREPARATION

Heat a large soup pot over medium-high heat with EVOO. Add celery, carrots, onions and bay leaf, and season with salt and pepper. Cook for about 2-3 minutes then add chicken stock. Bring to a boil and add the egg noodles. Cook according to the package instructions, adding the chicken pieces during the last 4-5 minutes of cooking.

Ladle a portion of noodles, chicken, vegetables and soup into a bowl. Garnish with some chopped dill and popcorn or oyster crackers on the top.

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