51min 4 ppl
Chicken Noodle Soup
42 minutes
4 people
Medium31–60 min or 7–12 steps
42 min · 7 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 28g
Carbs 26g
Fats 11g
About this dish
A restorative broth of shredded chicken, carrots, celery and egg noodles, simmered simply with thyme and bay for a bowlful of homely comfort.
Allergy Info
Gluten, Eggs, Celery
Diet Info
Meat
Ingredients
Fresh Produce
- Carrotssliced3
- Celerysliced2 stalks
- Oniondiced1
- Garlic clovesminced2 cloves
- Fresh thyme2 sprigs
- Flat-leaf parsleychopped2 tbsp
Meat & Poultry
- Chicken Thighsboneless, skinless500 g
Tins & Jars
- Chicken stock1200 ml
Dried Goods
- Egg noodles150 g
Spices & Seasonings
- Bay leaf1 leaf
- kosher salt0.5 tsp
- Black pepper0.25 tsp
Oils & Condiments
- Olive oil1 tbsp
Utensils
- Large saucepan
- Meat thermometer
- Chef's knife
- Two forks
Method
1
Heat the olive oil in a large saucepan and cook the onion, carrots and celery for 6 minutes until beginning to soften.
Approx. 6 minutes
2
Add the garlic and cook for 1 minute until fragrant.
Approx. 2 minutes
3
Add the chicken thighs, stock, thyme and bay leaf, bring to a simmer and cook for 20 minutes until the chicken is cooked through.
Approx. 20 minutes
4
Check with a meat thermometer that the chicken has reached at least 74°C, then lift it out and shred with two forks.
Approx. 4 minutes
5
Add the egg noodles to the pan and simmer for 6 minutes until tender.
Approx. 6 minutes
6
Return the shredded chicken to the pan, season with salt and pepper, and warm through for 2 minutes.
Approx. 2 minutes
7
Stir through the parsley and serve hot.
Approx. 2 minutes
