1 teaspoon freshly ground black pepper, plus more to taste
3 cloves garlic, chopped
8 cups chicken broth (2 L)
8 oz egg noodles (225 g)
4 cups coarsely shredded chicken (500 g)
½ cup finely chopped fresh parsley (10 g)
grated parmesan cheese, for serving
How to Make It
1. Step
Heat the olive oil in a large soup pot over medium heat until shimmering. Add the onion, carrots, celery, salt, and pepper. Cook, stirring frequently, until the vegetables are very soft, about 15 minutes.
2. Step
Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
3. Step
IF MAKING AHEAD: Do not add the noodles or parsley. Cool and store the soup in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 2 months. Reheat on the stovetop and add the noodles and parsley just before serving.
4. Step
Add the noodles and cook for 6 minutes, then add the chicken and cook for about 2 minutes more, until the noodles are tender and the chicken is warmed through.
5. Step
Season to taste with more salt and pepper, then stir in the parsley.
