I’ve been sick all weekend and had no soup at my house. Luckily, I always have the necessary ingredients for chicken noodle soup! Here’s what I did yesterday:
Chicken Noodle Soup
1 c. diced celery
1 c. diced onion
1 c. diced carrots
3-5 sprigs fresh thyme
2 quarts chicken broth, homemade or otherwise (I used Whole Foods organic)
6 oz. udon noodles
12-16 oz. sliced, cooked chicken breast
Sautee celery, onion, and carrots in olive oil until tender, about ten minutes. (Confession: I didn’t have any onions so I added fresh chives from my gardens for a hint of onion flavor.) Add thyme and chicken broth. Bring to a boil, reduce heat, and let simmer. Add udon noodles and let simmer for five minutes. Add sliced, cooked chicken breast.
Slice avocado directly into bowls. Ladle soup on top onto avocado. Grate a bit of parmesan cheese on top. Sprinkle move thyme on top. Enjoy and feel better!