When it starts to get colder, I find myself craving soup. I’d never found a really satisfying chicken soup recipe until now. Fast, inexpensive, and so fabulous. The first time I made this, I made a double batch, and it was STILL all gone by the next afternoon.
Ingredients
One dunk of olive oil
1 medium onion, diced
1 garlic clove, finely chopped or pressed
1 leek, diced
3 carrots, peeled and diced
2 celery stalks, diced
1 t. dried thyme
Good quality salt and freshly ground pepper
8 c. chicken stock
1 c. wide egg noodles (keep uncooked)
2 boneless chicken breasts, cut into small pieces
flat leaf parsley, chopped
2 large eggs
Directions
Heat olive oil in a large pot on medium. Add onions and garlic and saute a few minutes. Add the leek, carrots, celery and thyme. Saute another few minutes. Add the chicken stock and salt and bring to a boil. Add the noodles and cook for about 5 minutes. Add the chicken and simmer until noodles are tender and chicken is done, about 12 minutes. Stir in the parsley (as much as you want). Beat the eggs in a small bowl and while slowly stirring the soup, slowly drizzle the eggs into the soup. You will see streaks in the soup when the eggs are cooked. Season with salt and pepper, then have a feast!!!