American · Lunch
Chicken Noodle Soup
Classic American comfort soup built on a light chicken broth simmered with carrot, celery, and onion, poached shredded chicken breast, and egg noodles. Seasoned with thyme, bay, and parsley for a savoury herbed base. Served hot as a warming bowl on its own or with crackers.
$3
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
410Calories
51.9gProtein
13.2gFat
21.4gCarbs
4.6gSugar
2.4gFiber
2456mgSodium
151mgChol
2.4gSat Fat
protein-rich
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Dice the carrot, celery, and onion, mince the garlic, chop the parsley, and set the chicken breast aside on a board.
2
Sweat
Heat the olive oil in a medium pot over medium heat, add carrot, celery, and onion, and cook 5 minutes until softened and translucent.
3
Simmer
Pour in the chicken stock, add thyme and bay leaf, lower in the chicken, and simmer gently over medium heat 15 minutes until it reads 165F.
4
Simmer
Lift out the chicken and shred with two forks, then add egg noodles to the pot and simmer over medium heat 6 minutes until tender.
5
Plate
Return the chicken, stir in salt and parsley, simmer 1 minute over medium heat, discard the bay leaf, and ladle into a bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 11 medium (120g) carrot
- 22 stalk (100g) celery
- 11 medium (135g) onion
- 2 clove2 clove garlic
- 4 cups960ml chicken stock
- 3.2 oz90g dry egg noodles
- 1 tsp1 tsp fresh thyme leaves
- 22 bay leaf
- 2 tbsp2 tbsp parsley
- 2 tbsp28g olive oil
- 1/2 tsp1/2 tsp salt
