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–+ servings
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Makes

4 servings

Ingredients

  • 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.