Chicken Noodle Soup
A comforting soup that is perfect for lunch or when someone is feeling unwell. Simple and nourishing.
Prep: 10 minutes. Cook: 20 minutes. Difficulty: Easy. Serves 4.
Ingredients
- 2 chicken breasts
- 200g egg noodles
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 6 cups chicken stock
- 2 tablespoons vegetable oil
- Salt and pepper
- Fresh parsley
Instructions
- Heat oil in a large pot. Add onion, carrots, and celery. Cook 3 minutes.
- Add chicken stock and bring to a boil.
- Add whole chicken breasts. Simmer for 15 minutes until cooked.
- Remove chicken and shred with two forks.
- Add noodles to the pot. Cook for 3 minutes.
- Return shredded chicken to the soup.
- Season with salt and pepper. Garnish with parsley.
Tips for Helpers
- Simmer, don't boil rapidly.
- Shred chicken while the noodles cook to save time.
- Don't overcook the noodles.
Ingredient Substitutions
- Rice noodles or rice can replace egg noodles.
- Any vegetables work.
- Leftover chicken can be used — skip step 3.