Yield: 12 servings
Add oil to an 8- quart soup pot and place over medium heat. Add the carrots, leeks, shallots, garlic, ginger, parsley and bay leaves. Cook and stir for about 6 to 8 minutes, or until the vegetables are softened.
Pour in the chicken broth and bring the liquid to a boil. Add the chicken, lower to a simmer and continue to simmer for a few minutes to heat through; season with salt and pepper.
Meanwhile, in a separate large pot, cook the egg noodles according to package directions.
When ready to serve, ladle the soup into bowls, add the noodles, and sprinkle with fresh chopped parsley.
Photo and food styling by Webstop
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