2 red bell peppers, roasted, peeled, seeded and chopped
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh thyme
3 cups cooked chicken (see first recipe)
8 ounces egg noodles
½ to 1 teaspoon salt, according to taste
¼ to ½ teaspoon black pepper, according to taste
Instructions
Place the oil in a large stockpot over high heat. When hot, add the onions, garlic, celery and carrots. Sauté for 3 minutes. Add the wine and cook until reduced by half. Add the stock and bay leaves, then reduce the heat to medium. Cook for 10 minutes, then add the peppers, basil, thyme and chicken. Cook 10 minutes longer. Add the noodles, salt and pepper, stirring well. Cook 7–9 minutes or until the noodles are done. Remove and discard bay leaves. Ladle into warm soup bowls and serve.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/taking-stock-in-chicken-soups/