Ingredients
2tbspolive oil
1small white onion,peeled and diced
2medium carrots,peeled and diced
2celery stalks,ends trimmed and diced
3garlic cloves,minced or pressed
8cupschicken stock,good-quality
4fresh rosemary stalks,or to taste
6ozwide egg noodles
2cupschicken,cooked, shredded
salt and pepper
fresh parsley,chopped, for garnish, optional
Preparation
Heat the oil in a large stockpot over medium-high heat. Add the onion and sauté for 4 minutes, stirring occasionally. Add the carrots and celery and sauté for another 3 to 4 minutes, or until the carrots are softened a bit.
Add the garlic and sauté for an additional 1 to 2 minutes, or until fragrant. Add the chicken stock and stir until combined.
Gently stir the rosemary into the soup, then continue cooking until the soup reaches a simmer. Reduce the heat to medium, and simmer for an additional 5 minutes until the broth has the desired level of rosemary flavor.
Once the broth is ready, remove the rosemary, and stir in the egg noodles and chicken. Continue cooking for 8 to 10 minutes or until the egg noodles are al dente. Season the soup with salt and pepper to taste.
Serve warm, garnished with extra black pepper and fresh parsley, and enjoy!
