( 4 servings)
This terrific soup warms you up on a cool evening. I used up odds and ends of vegetables I found in my mum's refrigerator. Feel free to swap out whatever you have on hand.
5 cups chicken broth
1 bay leaf
2 stalks celery diced
1-2 sweet peppers diced or cut into matchsticks
2-3 carrots, sliced
1 medium tomato, diced
2 green onions, sliced
small handful fresh Italian parsley, chopped
4-5 oz dried egg noodles
1 1/2 cups leftover cooked chicken, sliced into bite sized pieces
salt and freshly cracked pepper, to taste
4 lemon wedges for serving
Bring the broth and bay leaf to a gentle simmer over medium heat. Adjust the temperature as needed and cook for about 5 minutes.
Add the celery, peppers and carrots and continue to simmer for another 15 minutes, the add the tomato, green onions and parsley. Simmer for about 5 minutes.
If you plan to serve all of the soup, then add the dried noodles directly to the soup. I planned on saving half of the soup for the following day, so I cooked the noodles separately in lightly salted water to keep them from getting mushy.
When the noodles are done, add the sliced chicken. If you cooked the noodles separately, then drain them and place them into the serving bowl(s). Cook the soup until the chicken has heated through and check for seasoning. Add salt and pepper, as needed.
Serve the soup with the lemon wedges.