Chicken Ginger Noodle Soup

Yield: 12 servings

Ingredients

2 Tablespoons extra virgin olive oil

4 medium carrots, cut into 1/8- inch slices

2 leeks, (white portion only) chopped, then soak in a bowl of water and strain to remove sand

2 shallots, chopped

3 cloves garlic, minced

2 Tablespoons ginger, minced

2 Tablespoons dried parsley

3 bay leaves

4 quarts (16 cups) chicken broth

3 cups shredded cooked chicken

Salt, to taste

Fresh ground black pepper

1 package (12 ounces) dried wide egg noodles, cooked following package directions

1 handful fresh flat-leaf parsley, chopped

Directions:

Add oil to an 8- quart soup pot and place over medium heat. Add the carrots, leeks, shallots, garlic, ginger, parsley and bay leaves. Cook and stir for about 6 to 8 minutes, or until the vegetables are softened.

Pour in the chicken broth and bring the liquid to a boil. Add the chicken, lower to a simmer and continue to simmer for a few minutes to heat through; season with salt and pepper.

Meanwhile, in a separate large pot, cook the egg noodles according to package directions.

When ready to serve, ladle the soup into bowls, add the noodles, and sprinkle with fresh chopped parsley.

Photo and food styling by Webstop

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