- 1 tablespoon extra-virgin olive oil
- 1 sweet onion, finely chopped
- 2 large carrots, peeled and finely chopped
- 3 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1 serrano chile, seeded and minced
- 1 tablespoon tomato paste
- Kosher salt
- Freshly ground black pepper
- 8 cups chicken broth
- 1 bay leaf
- 2 thyme sprigs
- 2 cups chopped cooked chicken meat
- 1 cup egg noodles
- 6 eggs, poached or fried, for garnish
1. In a large pot, warm the olive oil over medium heat. Add the onion, carrot and celery, and sauté until tender, 7 to 8 minutes. Add the garlic and serrano; continue to cook until the garlic is fragrant, about 1 minute more.
2. Stir in the tomato paste and cook, scraping up any bits stuck to the bottom of the pot, 2 to 3 minutes. Season with salt and pepper, then add the chicken broth, bay leaf and thyme. Bring the soup to a simmer. Simmer until a good flavor has developed, 15 to 20 minutes.
3. Stir in the chicken and noodles. Continue to simmer until the chicken is heated through and the noodles are tender, 6 to 8 minutes.
4. To serve, ladle the soup into bowls and top with an egg. Season the egg with salt and pepper, and garnish the soup generously with parsley. Leftover soup will keep in an airtight container in the refrigerator for up to five days.