The following recipe is copy and pasted from his email. His notes and everything!
1 Box Chicken Stock – Get the 32oz box. It’s the larger one. I get the lower sodium type.
4 stocks celery – chopped
1 Carrot (I use a handful of baby carrots chopped)
1 Yellow Onion
Garlic (2-3 cloves finely chopped)
Fresh Parsley
Fresh Thyme
1 Bag Egg Noodles (No Yolks)
1 Chicken (Roasted – I get the HEB Roasted Chicken and strip it)
Olive Oil
Sea Salt & Pepper
1 Bay leaf
Start with olive oil and sauté the chopped onion with sea salt and pepper. Add garlic once the onion has caramelized and cooked down a bit. Then add your celery and carrots and possibly chicken. Let the flavors mix a bit and then add the chicken broth, bay leaf, 4-5 sprigs of thyme, and a handful of parsley (finely chopped). Bring to boil and add the egg noodles. Cover and let it simmer for a while. I think the soup is ready in 45 minutes tops, but you can have it cooked for an hour or two if you’d like. I usually add some water half way through the cooking process. You could use more chicken broth to begin with too. Finally, add salt and pepper to taste.
