Hurry Up, Im Starving Chicken Soup

Courtesy of Basso's Patrick Connolly | Photo by Greg Rannells
December 2013

Hurry Up, Im Starving Chicken Soup


1 cup diced onion
1 cup diced celery
cup diced carrot
4 cloves garlic, minced
2 Tbsp. minced ginger
cup, plus 1 Tbsp. extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, diced
4 quarts chicken stock
cup chopped parsley
2 Tbsp. chopped thyme
1 Tbsp. paprika
Salt and freshly ground black pepper to taste
1 12-oz. package egg noodles


In a stockpot over medium-high heat, sweat the onion, celery, carrot, garlic and ginger in cup olive oil for 5 minutes.
Add the chicken and continue to cook for another 5 minutes, stirring occasionally.
Add the stock, parsley, thyme, paprika and salt and pepper. Bring the soup to a boil, then decrease the heat to medium and simmer for another 10 minutes.
In a separate pot, cook the egg noodles in water.
Drain the noodles, and immediately toss in 1 tablespoon of oil.
To serve, spoon the noodles into bowls and ladle the soup on top.