A soup cookbook would be incomplete without this classic. It’s so simple, so quick, and you probably already have all the ingredients in your house.
Makes
4 servingsIngredients
- 1 tablespoon vegetable oil
- ½ onion finely chopped
- 1 carrot peeled and finely chopped
- 1 celery stalk finely chopped
- Leaves of 1 sprig of thyme chopped
- 4 cups chicken stock
- Salt and pepper to taste
- 1½ cups medium egg noodles
- 1 chicken breast seared and cooked through
Instructions
- Heat the oil in a medium saucepan until warm.
- Add the onion and cook for 5 minutes, or until soft. Add the remaining vegetables and cook until tender.
- Add the thyme and chicken stock and bring to a boil. Reduce heat so that the soup simmers; cook for 20 minutes.
- Season with salt and pepper.
- Bring stock to re-boil, add the egg noodles, and cook for 7 minutes, or until the noodles reach the desired tenderness.
- Chop the seared chicken breast into ½-inch pieces and add to the soup.
- Serve in warm bowls.
