Ingredients
2tbspolive oil
1small white onion,peeled and diced
2medium carrots,peeled and diced
2celery stalks,ends trimmed and diced
4garlic cloves,minced or pressed
8cupsgood-quality chicken stock
3sprigsfresh rosemary
3sprigsfresh thyme
1sprigfresh sage
6ozwide egg noodles
2cupschicken,cooked shredded
salt and pepper
½cupfresh parsley,loosely-packed chopped
⅓cupfresh basil,loosely-packed chopped or julienned
Preparation
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for about 4 minutes, stirring occasionally. Add carrots and celery and sauté for about 3 to 4 minutes more, or until the carrots are softened a bit, stirring occasionally.
Add garlic and sauté for about 1 to 2 minutes, or until fragrant, stirring occasionally. Then add chicken stock, rosemary, thyme, and sage, and gently stir until combined. Continue cooking until the soup reaches a simmer.
Reduce heat to medium-low, and stir in the egg noodles and chicken. Continue cooking for about 8 to 10 minutes or until the egg noodles are al dente. (The longer they cook, the more broth they will soak up. Feel free to add more chicken stock if needed.)
Remove and discard the rosemary, thyme, and sage sprigs; no worries if some of the leaves have dropped off. Taste the soup, and season with salt and pepper to taste.
Serve warm, garnished with extra black pepper, fresh parsley and fresh basil.
