In a large soup pot heat your Ascolano olive Oil over low heat and add garlic, onion, carrot, and celery to create your mirepoix. Cook for 6-10 minutes until onions become translucent.
Step 2
Add in potatoes, chicken or vegetable stock, cooked chicken, thyme, and salt and pepper to taste. Bring pot to a boil and cook for about 30-40 minutes until potatoes and vegetables are tender.
Step 3
In a separate pot, cook egg noodles as directed by package instructions, drain and set aside.
Step 4
To serve add desired amount of noodles to a bowl and top with soup mixture. Top with a generous amount of chopped parsley as garnish and ENJOY!
Try It Yourself
White Truffle Dipping oil. Use this to add a burst of richness to your dishes!
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