2 tablespoons butter
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots cut
2 celery ribs, chopped
1 bay leaf
2 boxes chicken stock
8 ounces dried broad egg noodles
1 1/2 cups chopped cooked chicken
salt and freshly ground black pepper
1 tsp dried thyme
DeCoito's hot sauce
Place a soup pot over medium heat and coat with the butter. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 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 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
Add DeCoito's hot sauce ~ the more the better!