What could be more comforting than a rejuvenating bowl of chicken noodle soup? Try this one pot recipe and make light work of a classic.
If you’re preparing it ahead of time, don’t add the noodles. If they sit in the soup, they’ll become soft and soggy. Boil and drain the noodles separately and when you’re ready to eat, put the noodles in the bottom of your bowl and add the hot soup on top.
SERVES 6 | PREP 10 MINS | COOK 35 MIN
- 2 tablespoons olive oil
- 1 chopped onion
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1/2 tsp fried thyme (or 2 tsp fresh thyme leaves)
- 2 tsp grated ginger
- 2 bay leaves
- 4 chicken breasts
- Salt and pepper to taste
- 4 cups chicken stock
- 4 cups water
- 225 grams egg noodles
- Pinch of chilli flakes (optional)
- Juice of 1/2 lemon
- 2 tablespoons freshly chopped parsley to garnish
Heat a large pot on medium-high heat and add oil. Add onion, carrots, and celery and cook until vegetables are slightly tender (6 to 8 minutes), stirring occasionally. Add garlic and thyme and cook for 1 minute until fragrant. Add ginger and bay leaves if using, then add chicken breasts and season generously with salt and pepper. Add chicken stock and water to the pot and cover with a lid. Simmer for about 10 minutes or until the chicken is cooked through (this will depend on the size of the chicken breast).
- Once cooked, remove the lid and place chicken breasts onto a plate or cutting board. Using two forks, shred chicken, then return chicken to the pot. Remove bay leaves and add egg noodles. Simmer again until noodles are cooked through (4 to 6 minutes).
- Turn off the heat and stir in chilli flakes (if using) and lemon juice. Ladle into bowls and top with parsley and more salt and pepper to taste before serving. Enjoy!