Name: Hearty Chicken Noodle Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, medium dice
• 1 garlic clove, finely chopped
• 1 leek (white and pale green parts only) diced
• 3 carrots, peeled and diced
• 2 celery stalks, diced
• large fresh thyme sprig
• 1 tablespoon basil
• 8 cups chicken broth made from bouillon
• 1 cup dried wide egg noodles
• 2 boneless skinless chicken breasts, cut into bite-size pieces
• 3 tablespoons chopped fresh flat leaf parsley
• 2 large eggs
• 1 teaspoon black pepper

Instructions:

• Heat the oil in a large pot over medium heat.
• Add the onion and garlic and sauté until soft, about 3 minutes.
• Add the leek, carrots, celery, basil and thyme to the onions and garlic.
• Sauté until the vegetables soften, about 3 minutes.
• Add the chicken stock and bring to a boil.
• Add the noodles and cook for 5 minutes.
• Add the chicken and simmer very gently until the chicken is just cooked through, about 7 minutes.
• Remove the thyme stem.
• Remove from the heat and stir in the parsley.
• Beat the eggs in a small bowl to blend.
• While slowly stirring the soup in a circular motion, slowly drizzle the eggs into the soup.
• Cook just until the eggs form streaks throughout the soup.
• Season the soup to taste with pepper.
• Ladle the soup into bowls.

Comments: 11/18/2012 - Made half a recipe. Used 1 teaspoon of ground thyme and added 1 teaspoon basil leaves. Used pre-cooked chicken breast and cooked a minute or two to warm.
3/25/2013 - Used pre-cooked turkey. Let noodles cook an extra 5 minutes before adding pre-cooked meat.
2/10/2014 - Used a teaspoon of powdered thyme instead of a sprig

Source: http://www.kitchendaily.com/recipe/hearty-chicken-noodle-soup-142273

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