Chicken Noodle Soup
Prepare a comforting chicken noodle soup with tender chicken, fresh vegetables, and egg noodles simmered in a savory broth.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless) | 800 | Grams |
| Carrot (peeled and sliced) | 3 | Count |
| Celery Stalk (sliced) | 3 | Count |
| Onion (chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Egg Noodle (dried) | 250 | Grams |
| Chicken Broth (low sodium) | 2 | Liters |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Bay Leaf (whole) | 2 | Count |
| Thyme (dried) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Parsley (fresh, chopped) | 1 | Bunch |
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, sliced carrots, and celery to the pot. Sauté for about 5 minutes until vegetables are softened.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the bay leaves and thyme. Bring to a boil.
- Add the chicken breast to the pot. Reduce heat to low and simmer for 20 minutes until chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the pot and add the egg noodles.
- Simmer for another 10 minutes until noodles are cooked.
- Season with salt and black pepper to taste. Stir in chopped parsley before serving.
Prep
- Thaw chicken breast if frozen
Kitchen equipment
Large PotWooden Spoon