Ingredients
8ozegg noodles
2tbspolive oil
1cupmedium white onion,diced
1cupcelery,(about 2 stalks), diced
1cupcarrots,(2 medium carrots) diced
2clovesgarlic,minced
4cupschicken stock,homemade, or store bought
2cupschicken,from a store-bought rotisserie chicken, shredded
1tbspbutter,melted
salt and pepper,to taste
fresh parsley,garnish
crackers,for serving
2large eggs,soft-boiled, optional
Preparation
Bring a large pot of lightly salted water to a boil and cook the egg noodles according to package directions.
Strain and toss with butter.
Meanwhile, cook the veggies. In a large pot, warm the olive oil over medium heat.
Add the onions, celery, and carrot. Cook for 4 to 5 minutes until vegetables soften.
Then add garlic and season with salt and pepper. Cook for another minute.
Add the chicken stock and bring the soup to a simmer.
Stir in the shredded chicken and simmer for a few minutes to combine the flavors.
Taste the soup and season with salt and pepper.
Make the soft-boiled eggs, if using. Add ½-inch of water to a medium pot over high heat.
Cover and bring to a rapid boil. Add the eggs and cover. (The water will not completely cover the eggs. That’s okay.)
Return the water to a rapid boil and cook eggs for 6½ minutes.
Immediately remove the pot from the heat and remove the lid.
Run the pot under cold water for 30 seconds to stop the cooking.
Divide the egg noodles among the bowls and spoon in the soup.
Once the eggs are cool enough to handle, peel them carefully and slide them into the bowl on top of the soup.
Garnish with fresh parsley and serve with crackers.
