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Chunky Chicken Noodle Soup with Parmesan Crisps

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Ingredients
  

  • 2 Tablespoons Olive Oil
  • 1 Clove Garlic minced
  • ½ Cup White Onion 1/2 inch dice
  • 1 Cup Carrots 1/2 dice
  • 1 Cup Celery 1/2 inch dice
  • 4 Cups Cooked Chicken 1/2 inch dice
  • 1 Tablespoon Poultry Seasoning
  • 6 Cups Chicken Stock
  • 1 Tablespoon Fresh Parsley minced
  • Salt and Pepper to taste

Parmesan Crisps

  • ½ Cup Shredded Parmesan Cheese (Romano can be used as well)

Instructions
 

  • 1 Box Noodles, cooked per packaging instructions
  • In a stock pot over medium/high heat, saute garlic and onions in olive oil until onions are translucent.
  • Add carrots and celery and cook until tender
  • Add in chicken and poultry seasoning. Cook for 1 to 2 minutes
  • Add in chicken stock and bring to a simmer. Simmer for 10 minutes
  • Add in parsley and cook for an additional 2 minutes
  • Season with salt and pepper to taste.
  • Place cooked noodle in a soup bowl.
  • Ladle soup over cooked noodles and serve with Parmesan Crisps

For Parmesan Crisps

  • Preheat oven to 400°F.
  • Line a sheet pan with a silicon or Silpat mat.
  • Scoop tablespoon portions of cheese into a 1 – 2 inch diameter on the mat, leaving space between the scoops.
  • Bake for 8 – 10 minutes or until crisps have browned.