Ingredients
- 4 cup chicken stock (made from carcass of the roasted chicken above)
- 1 cup carrot, peeled and medium diced
- 1 cup small spanish onion, cleaned and medium diced
- 1 cup branch thyme
- 1 cup branch parsley
- 1/2 pound egg noodles or pasta
- 1 teaspoon extra virgin olive oil
Preparation
Baking Directions:
Bring the chicken stock up to a boil in a large pot and season lightly with salt and pepper.
Steep the thyme and parsley in for 5-10 minutes and remove.
In a large sauce pot, sweat your onions and carrots in the extra virgin olive oil under low heat for 2-3 minutes.
Pour the chicken stock over the vegetables.
Bring back up to a boil.
Add the pasta directly to the boiling stock, and cook for 5-6 minutes, or until the pasta is cooked.
Season with salt and pepper, and serve.
