Chicken Noodle Soup
6 portions
20m
What you will need
2 tbsp olive oil
1 yellow onion
3 garlic cloves
2 carrots
2 celery ribs
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock
8 ounces dried wide egg noodles
2 chicken breasts
1 tsp salt
1/2 tsp ground black pepper
(Nutritional facts 86 calories, 3.68 g fat, 9.3 g carbohydrates, 3.72 g protein, 15 mg cholesterol, 569 mg sodium)How to cook
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Gather all ingredients
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Portion all ingredients
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Cut the root and stem off of the onion and slice in half. Dice into small cubes.
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Cut the top and bottom off of the celery rib and slice in half lengthwise. Chop to create small chunks.
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Chop the top of the carrot off and slice in half lengthwise through the thick part of the carrot. Cut on the bias.
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Smash the garlic with the flat side of the knife to remove the skin. Roughly dice.
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Add the olive oil to a pan and turn to medium heat. Add the onion, carrots and celery to the pot.
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Add the chopped garlic, thyme leaves, bay leaves, and pepper to the veggies.
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Add salt and saute for 5 minutes or until onions are translucent and lightly caramelized.
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Add 4 quarts broth - you can use prepared chicken broth or make broth from Bullion. Bring to a boil.
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Add the chicken breasts to the pot with the broth and cover. Boil for 15 minutes.
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Remove the cooked chicken from the pot and shred with a fork.
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Add the egg noodles and shredded chicken back to the pot. Stir to combine.
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Add the lid and boil for 10 minutes or until noodles are cooked.
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