Chicken Soup Recipe

I found a staple recipe for chicken noodle soup that is so good.  So good I need to share.  It came out of this cookbook and is so yummy and easy I made it twice within one week.

• 1 Tbs vegetable oil
• 1 med yellow onion chopped
• 1 Tbs minced garlic
• 1 chicken bouillon cube
• 1/4 tsp dried thyme
• 1/2 C dry white wine
• 6 C low-sodium chicken broth
• 2 C shredded rotisserie chicken
• 2  med carrots, peeled, chopped
• 1 celery stalk chopped
• 2 oz egg noodles
• 1 Tbs roasted garlic 
• 1/4 C chopped fresh flat-leaf parsley

Heat the oil in a large pot over medium heat.  Add the onion and garlic.  Add the thyme and cook, stirring frequently, until the onion is translucent, 5-7 minutes.  Add the wine and cook for 2 minutes.  Add the stock, the bouillon cube, the chicken, carrots and celery.  Simmer until the vegetables are tender, 25-30 minutes.  Add the egg noodles and cook until tender, about 5 minutes.  Stir in the 1 Tbs roasted garlic and the parsley.  Just before serving, season with pepper to taste and add more roasted garlic if necessary.

It was worth learning to roast a head of garlic in the oven and buying fresh parsley.  They say, and it's true, this soup is best made at least 1 day in advance.  The flavors marinate and, ode to the white wine and garlic, it's just so good!