Chicken Noodle Soup

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.

From Issue

No. 07 / Winter 2019

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