Chicken Noodle Soup
Serves 8
1 1/2 quarts chicken stock
1/2 lb. minced red onion
1/4 lb. chopped carrots
1/4 lb. minced celery
3 cloves garlic, minced
1 bay leaf
1 sprig thyme, cleaned and chopped
2 lb. chopped chicken breast
2 TBSP chopped Italian parsley
1/2 lb. orrichette or penne pasta
1/2 tsp. red chili flake
Salt and pepper to taste
2 TBSP butter
1 tsp. olive oil
In medium pot bring 2 quarts of water to a boil. Add 1 tsp. olive oil and 1 TBSP kosher salt. Add pasta and cook for 4 minutes, stirring often. Remove from pot and cool on large tray and reserve.
In a large soup pot heat butter over medium flame.
Add onions, carrots, celery and garlic.
Saut over medium heat for 3-4 minutes.
Add bay leaf, thyme and chili flake.
Add chicken breast and saut 2 minutes.
Add chicken stock and bring to simmer.
Add pasta and simmer until pasta is cooked thoroughly.
Season to taste with salt and pepper.
If soup is to eaten later, cool immediately in ice bath until it reaches temperature of 40 degrees.
Dr.
Sue Hubbard is an award winning pediatrician and medical editor for
www.kidsdr.com. She is a native of Washington, D.C. who travelled south
to attend the University of Texas at Austin and never left. 
