Chicken Noodle Soup

Chicken Noodle Soup
Serves 6-8

In a large pot add about 1 tablespoon extra virgin olive oil and heat over medium heat. Add 1 onion chopped, 2-3 carrots peeled and chopped, 2-3 stalks of chopped celery and 3-4 cloves smashed garlic. Sauté for a minute or two, not breaking down the vegetables but just cooking for a moment, and add 2 quarts low sodium chicken stock. Add 1 whole chicken and enough water to cover the chicken. Bring the liquid to a simmer and cook until chicken is tender and falling off the bone. Remove entire chicken, shred the meat and add back to the pan. Season well with salt.

If you’d like noodles, bring a large pot of water up to a boil, salt well and cook desired amount of noodles until al dente, then add to the soup.


Ashton Keefe