Classic Chicken Noodle Soup

In 'Williams-Sonoma Soup of the Day'

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  tablespoon canola oil
• 2  celery ribs, finely chopped
• 1  leek, white part only, halved and thinly sliced
• 1  carrot, peeled and finely chopped
• 5  cups chicken broth
• 1  bay leaf
• 1⁄4 teaspoon dried thyme
• 2  cups  cooked shredded chicken
• 1⁄2 lb  dried  egg noodles
•  salt
•  fresh ground black pepper
• 1⁄4 cup  minced flat leaf parsley

Directions

1. In a large saucepan, warm the oil over medium heat.
2. When it is hot, add the celery, leek, and carrot and saute until softened, about 5 minutes.
3. Add the broth, bay leaf, thyme, and shredded chicken.
4. Bring to a boil over med-high heat.
5. Add the noodles, stir well, and cook just until the noodles are tender, about 10 minutes.
6. Remove and discard the bay leaf from the soup.
7. Season to taste with salt and pepper and serve, garnished with the parsley.