Grated Pasta Chicken Soup

foodnetwork.com

Debbie Fenner

1 large egg plus 1 large egg yolk

2 tablespoons extra-virgin olive oil

1 cup all-purpose flour, plus more for dusting

Kosher salt and freshly ground black pepper

2 celery stalks (about 5 ounces), cut into ¼-inch pieces

1 medium onion (about 5 ounces), diced

3 medium carrots (about 6 ounces), grated (about 1 ½ cups)

1 teaspoon fresh thyme leaves

1 clove garlic, grated

6 cups store-bought low-sodium chicken stock or broth

2 bay leaves

2 cups cooked shredded chicken

Torn parsley leaves, for garnish, optional

Directions at foodnetwork.com

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