Lunch: Chicken Noodle Soup

Ingredients

Extra-virgin olive oil
3 cloves garlic, smashed
2 large carrots, chopped
1 medium onion, chopped
2 ribs celery, sliced
1 bay leaf
4 fresh thyme sprigs
3 quarts low-sodium chicken broth
5 parsley stems, plus 1/4 cup finely chopped flat-leaf parsley, for garnish
4 black peppercorns
Kosher salt
Grated Parmigiano-Reggiano, for garnish

Instructions

Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini.

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