Sopa de pollo con fideos y patatas

Ingredientes

• 2 tablespoons olive oil
• 3 medium sized carrots (peeled and diced into 1/2-inch cubes)
• 3 stalks of celery (diced into 1/2-inch cubes - (~ 1 1/2 cups))
• 1 medium sized onion (diced into 1/2-inch pieces)
• 3 cloves garlic (minced)
• 8 cups chicken stock
• 2 cups shredded cooked chicken
• 1 large russet potato (diced into 1/2 inch cubes (yield = 3 cups))
• 1 1/2 teaspoons Kosher salt
• 1/2 teaspoon ground black pepper
• 4 sprigs fresh thyme (chopped)
• 3 ounces dried wide egg noodles (* medium size - ~ 2 cups)
• 4 tablespoons fresh lemon juice (plus lemon wedges to serve)
• 1/4 cup fresh chopped parsley (optional garnish)

Preparación

1. 1

   Heat the olive oil in the stock pot over medium heat. Add the carrot, celery, and onion and saute for 8-10 minutes until softened.

2. 2

   Add the garlic and saute for an additional 30 seconds.

3. 3

   Pour in the chicken stock, chicken, potato, kosher salt, pepper, and thyme. Cover and bring it to a boil, stirring occasionally. Once it comes to a boil, turn the heat down to medium-low and let it simmer for 10-12 minutes or until the potatoes are fully cooked.

4. 4

   Add the egg noodles, turn the heat down to medium-low, and let it simmer for 11-12 minutes or until the noodles are cooked to your liking, stirring occasionally.

5. 5

   Stir in the lemon juice. Taste for seasoning and add more seasoning if necessary.

6. 6

   Ladle into bowls and garnish with parsley. Serve with additional lemon wedges.