Ingredients:
- 1 tablespoon oil
- 1 onion (chopped)
- 1 carrot (chopped)
- 1 stalk celery (chopped)
- 1 sprig thyme
- 1 bay leaf
- 4 cups of homemade chicken stock
- 1 cup egg noodles
- 1/2 cup cooked chicken (shredded)
- 2 tablespoons miso (optional)
- salt and pepper to taste
- 1 tablespoon fresh parsley leaves
Preparation:
- Heat the oil in a sauce pan.
- Add the onions, celery, carrots, thyme and bay leaf and saute on medium heat until tender, about 3-5 minutes.
- Add the chicken stock and bring to a boil.
- Add the noodles and simmer for 5 minutes.
- Add the chicken and warm.
- Remove from heat and mix some of the broth into the miso paste in a bowl and pour it back into the soup.
