Chicken Noodle Soup

Yield: 6 to 8 servings

Prep Time: 10 minutes | Cook Time: 40 minutes

2 tablespoons vegetable oil
1 medium onion, chopped
1 large carrot, peeled and sliced ¼-inch thick
1 stalk celery, sliced ¼-inch thick
2 quarts (8 cups) chicken stock
2 to 2½ cups cooked and shredded chicken breast meat (about 2 chicken breasts)
2 cups (3 ounces) egg noodles
¼ cup minced fresh parsley
Salt and fresh ground black pepper, to taste

1. Heat the vegetable oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, carrot and celery and saute until softened, about 5 minutes. Add the chicken stock and shredded chicken meat. Bring the soup to a boil, reduce the heat, and simmer until the vegetables are tender and the flavors meld, 10 to 15 minutes.

2. Stir in the noodles and cook until just tender, about 8 minutes. Stir in the parsley and salt and pepper to taste. Serve immediately.

(Recipe adapted from The Best Soups and Stews by America’s Test Kitchen)