Chicken Noodle Soup

dinnersdishesanddesserts.com

Larry Downs

20 year Navy veteran. Helped my wife run a full service deli we owned in San Diego until 2009 then we both retired.

1 Tablespoon olive oil

2 large carrots, peeled and sliced

2 ribs of celery, chopped

½ cup onion, chopped

10 cups chicken stock

1 bay leaf

½ teaspoon dried thyme

½ teaspoon dried basil

2 Tablespoon fresh parsley, chopped

3 cups cooked and shredded chicken (see notes for using fresh chicken)

8 oz egg noodles

Salt & Pepper to taste

Note: Ingredients may have been altered from the original.

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