Chicken Noodle Soup
The ultimate cure-all comfort soup — tender chicken, vegetables, and noodles in a clear, savory broth.
by Culicious Kitchen
Ingredients
- 1 tbsp olive oil
- 1 onion
- 2 carrots
- 2 celery stalks
- 2 garlic cloves
- 1.5 L chicken stock
- 400 g chicken breast
- 150 g egg noodles
- fresh parsley
- salt and pepper
Method
- 1
Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 7 minutes. Add the garlic for 1 minute.
- 2
Pour in the chicken stock and bring to a boil. If using raw chicken breast, add it whole now.
- 3
Simmer until the chicken is cooked through, about 15 minutes. Lift the chicken out, shred it with two forks, and return it to the pot. (Skip this if using pre-cooked chicken — add it later.)
- 4
Add the egg noodles and cook until just tender, usually 6-8 minutes. Tip: if you want leftovers, cook the noodles separately and add to bowls — they soak up broth and go mushy overnight.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.