Chicken Noodle Soup
2 Tablespoons Extra-Virgin Olive Oil
1 Medium Onion, chopped
3 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
2 tsp Dried Basil
1 Tablespoon Dried Parsley
2 1/2 Quarts Chicken Stock
8 Ounces Dried Wide Egg Noodles
2 Cups Cooked Chicken Breast, shredded
Salt and Freshly Ground Black Pepper
1 Handful Fresh Parsley, finely chopped
6 Slices Martin’s Old Fashioned Real Butter Bread
Turn Multi-Cooker setting to sauté. Add olive oil.
Add onion, garlic, carrots, celery, and basil. Cook and stir for about 6 minutes, until vegetables are softened but not browned.
Pour in chicken stock, and bring liquid to boil. Add noodles and simmer for 5 minutes until tender.
Stir in chicken, and continue to simmer for another couple of minutes to heat through.
Season with salt and pepper. Sprinkle with chopped parsley and add bread crackers on the side for serving.
Pro Tip: Bread Crackers
Preheat oven to 350°F. Roll out 6 slices of Martin’s Old Fashioned Real Butter Bread to flatten. Cut slices into quarters. Lay on baking sheet and toast until golden brown, about 3-5 minutes. Set aside.
Serve alone or with a side of BLT Panzanella Salad.
Recipe adapted from: www.foodnetwork.com.