Chicken Noodle Soup
4
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.
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
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.
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No. 07 / Winter 2019
From Issue
