Classic Chicken Noodle Soup

Ingredients

• 700 gboneless skinless chicken breast
• 150 gdry egg noodles
• 2000 mllow-sodium chicken broth
• 1medium onion
• 3medium carrots
• 3stalks celery
• 1 tspdried thyme
• 10 gfresh parsley
• 2 tspextra-virgin olive oil
• ½ tspsalt
• ½ tspblack pepper

Method

1. Dice the onion and slice the carrots and celery.

2. Heat the oil in a large pot over medium heat and cook the onion, carrots and celery, stirring, until soft, about 6 minutes.

   6 min timer

3. Add the broth, thyme and whole chicken breasts. Bring to a boil over high heat, then simmer gently over low heat for 18 minutes, until the chicken reaches 74°C (165°F). Lift out and shred.

   18 min timer

4. Bring the soup back to a boil over medium-high heat, add the egg noodles and cook for about 7 minutes, until tender.

   7 min timer

5. Return the chicken and stir in the chopped parsley, salt and pepper.

6. Serve hot. For leftovers, the noodles soften; store them separately if you can.

Storing and reheating

Keeps 4 days; freeze without the noodles.