Chicken noodle soup

Name: Chicken noodle soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp butter; 1 onion, diced; 3 carrots, sliced into rounds; 3 celery sticks, sliced; 2 clove garlic, finely chopped; 2 l chicken stock; 600 g boneless, skinless chicken thighs; 3 sprig fresh thyme; 1 bay leaf; 150 g dried egg noodles; 2 tbsp flat-leaf parsley, chopped; 1 tbsp lemon juice; salt and black pepper

1 h
Prep 15 min
Cook 45 min
Serves 6
easy

Start cooking

Tender poached chicken thighs, soft vegetables and egg noodles in a clear, herby broth, brightened with parsley and a squeeze of lemon.

Method

1
Melt the butter in a large pot over medium heat.
2
Add the onion, carrots, celery and a pinch of salt and cook, stirring, until the onion is soft and translucent.
3
Stir in the garlic and cook until fragrant.
4
Pour in the stock and add the thyme, bay leaf and chicken thighs. Bring up to a gentle simmer.
5
Lower the heat so the broth barely trembles and poach until the chicken is cooked through, with no pink in the thickest part.
6
Lift the chicken onto a board and let it cool for a few minutes.
7
Shred the chicken into bite-sized pieces with two forks.
8
Bring the broth to a steady boil, add the noodles and cook until tender.
9
Return the chicken to the pot, fish out the thyme stalks and bay leaf, and heat through.
10
Stir in the parsley and lemon juice, then season with salt and pepper to taste.

Notes

Noodles keep soaking up broth as they sit. If you want leftovers, cook the noodles separately and add them to each bowl.
Bone-in thighs give a richer broth. Poach them for 30 to 35 minutes and discard the skin and bones when shredding.

Equipment

Large pot, Chopping board, Two forks, Ladle

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