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6 min read

Hearty Chicken Noodle Soup

TIME: 45 MINS | 8 Servings


Ascolano Extra Virgin Olive Oil

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1 lb egg noodles

2 tablespoons of Ascolano Extra Virgin Olive Oil

6 cloves garlic, finely chopped

1 yellow onion, diced

4 carrots, diced

4 celery stalks, diced

3 cups yukon gold potatoes, diced

8 cups chicken or vegetable stock

2 cups cooked chicken, shredded

2 sprigs fresh thyme, removed from stem

1/2 cup fresh parsley


Step 1

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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