Cook and Scale
Chicken Noodle Soup
4 servings · 45 min total
The ultimate comfort bowl: tender shredded chicken, egg noodles, and sweet vegetables in a golden, herb-scented broth.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 carrot, sliced
- 3 celery stalk, sliced
- 3 garlic, minced
- 1½ l chicken stock
- 400 g chicken breast
- 150 g egg noodles
- 2 bay leaf
- 1 tsp dried thyme
- 3 tbsp fresh parsley, chopped
- salt to taste
- black pepper to taste
Contains: Gluten, Egg, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the vegetables — Heat the olive oil in a large pot and soften the onion, carrot, and celery for 8 minutes.
- 2.
Add the garlic — Stir in the garlic and cook for 1 minute until fragrant.
- 3.
Simmer the chicken in stock — Pour in the chicken stock, add the whole chicken breasts, bay leaves, and thyme, and season. Simmer gently for 15 minutes until the chicken is cooked through.
- 4.
Shred the chicken — Lift out the chicken, shred it with two forks, and return it to the pot.
- 5.
Cook the noodles — Add the egg noodles and simmer for 8 minutes until tender. Stir through the parsley and serve hot.