Chicken Noodle Soup

Recipe provided by Chef Crusco Catering in Austin, TX.

Ingredients

• 2-3 tbsps. EVOO
• 1 small yellow Onion – fine dice
• 2 large Carrots – peeled, grated or fine dice
• 2 stems Celery – cleaned and sliced in 1/4 inch slices on a diagonal
• 2 Zucchini – cut in half lengthwise and sliced in 1/4 inch thick half circles
• 3-4 Garlic cloves – thinly sliced
• 5 Cups Chicken Stock
• 1/2 Purchased Roasted Chicken – bones/skin removed – shredded into pieces
• Bouquet Garni – Bundle of herbs (Parsley, Bay leaf and Thyme)
• 1 Box Egg Noodles
• Coarse Salt & Pepper – to taste
• Pumpernickle Bread – cubed and toasted in oven to make croutons
• Parmiggiano-Reggiano Cheese – grated

Directions

1. In a large pot, heat oil over medium-high. Add onion, carrots and celery and cook about 5-7 minutes; season with salt and pepper. Add zucchini and garlic and cook another 2-3 minutes.
2. Add stock, chicken pieces, bouquet garni and bring to a boil. Season with salt/pepper and reduce to a simmer, and cover. Cook until vegetables are cooked through, about 8-10 minutes.
3. Add egg noodles to pot and cook until tender, about 4 minutes; season with salt and pepper.
4. To serve, ladle all the veggies, stock and chicken into a bowl. Garnish with pumpernickel croutons and grated Parmiggiano-Reggiano cheese. Enjoy!