Chicken Noodle Soup by: Hannah

Ingredience

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs (not to be eaten), or 2 tsp dried thyme
1 bay leaf (not to be eaten)
1 tsp Kosher salt
1 tbs freshly ground black pepper
6 cups chicken broth (or 4 cups; 2 cans of chicken broth and 2 cups in water)
1/3 cup cornstarch
1/4 cup water
2-3 cups dried wide egg noodles
1 1/2 cups shredded cooked chicken


Directions:
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme, bay leaf, salt and pepper. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water bring the liquid to a boil. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through.



Personal Comments:

LOVED LOVED LOVED- on a cold day this is the perfect home made soup....MMMMM! I have to give it a 5 out of 5 stars!