A very yummy chicken noodle soup recipe, Served with Parmesan cheese toast.
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Place a soup pot over medium heat and coat with the oil.
Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook for 5 minutes, until the vegetables are softened but not browned.
Pour in the chicken stock and bring the liquid to a boil.
Add the noodles and simmer for 10 minutes until tender.
Fold in the chicken, and continue to simmer to heat through.
Season with salt and pepper to taste.
Sprinkle with chopped parsley before serving.
To make the crusties, butter the bread and sprinkle with cheese. broil for 3-5 minutes until cheese is melted and golden.