Recipes

Chicken Noodle Soup

Ingredients:

  • Olive oil, for frying
  • 2 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 2 carrots, peeled, halved and sliced crosswise
  • 2 stalks celery, thinly sliced
  • 1 medium onion, finely diced
  • 1 clove garlic, grated
  • 3/4 teaspoon ground thyme
  • 2 cups low-sodium chicken broth
  • 2 chicken bouillon cubes
  • 4 cups cooked egg noodles
  • 2 to 3 tablespoons finely minced fresh parsley

Directions:

  • Drizzle some olive oil in a heavy pot over medium-high heat. Season the chicken breasts with salt and pepper. Fry the chicken on both sides until fully cooked through, about 4 minutes per side. Set aside.
  • Add the carrots, celery, onion and garlic to the pot and cook, stirring. Sprinkle over the thyme and 1/2 teaspoon black pepper. Reduce the heat to low and cook the veggies slowly, 3 to 4 minutes.
  • Dice the chicken into very small pieces, then add them to the pot. Add the broth, bouillon cubes and 2 cups water and raise the heat to bring it to a gentle boil. Simmer for 10 minutes. Turn off the heat and stir in the noodles.
  • Serve piping hot with a sprinkling of parsley over each bowl.
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