Recipes
Chicken Noodle Soup
Ingredients:
- Olive oil, for frying
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 2 carrots, peeled, halved and sliced crosswise
- 2 stalks celery, thinly sliced
- 1 medium onion, finely diced
- 1 clove garlic, grated
- 3/4 teaspoon ground thyme
- 2 cups low-sodium chicken broth
- 2 chicken bouillon cubes
- 4 cups cooked egg noodles
- 2 to 3 tablespoons finely minced fresh parsley
Directions:
- Drizzle some olive oil in a heavy pot over medium-high heat. Season the chicken breasts with salt and pepper. Fry the chicken on both sides until fully cooked through, about 4 minutes per side. Set aside.
- Add the carrots, celery, onion and garlic to the pot and cook, stirring. Sprinkle over the thyme and 1/2 teaspoon black pepper. Reduce the heat to low and cook the veggies slowly, 3 to 4 minutes.
- Dice the chicken into very small pieces, then add them to the pot. Add the broth, bouillon cubes and 2 cups water and raise the heat to bring it to a gentle boil. Simmer for 10 minutes. Turn off the heat and stir in the noodles.
- Serve piping hot with a sprinkling of parsley over each bowl.
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