Chicken Noodle Soup

• 50 min total
• 15 min hands-on
• Serves 4
• 370 kcal
• 34 g protein

In the Tablewise app, this recipe scales to your household, swaps for allergies and diets, and goes straight onto your shopping list.

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 8 cups chicken broth
• 1 lb chicken breast
• 4 oz egg noodles
• ½ bunch parsley, chopped
• 1 lemon
• salt
• black pepper

Method

1. Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery with a pinch of salt for 8 minutes until softened.
2. Add the garlic and thyme for 30 seconds, then the broth and the whole chicken breasts. Bring to a boil, then simmer gently 15–20 minutes, until the chicken reaches 165°F (74°C) in the thickest part.
3. Lift out the chicken and shred it with two forks.
4. Add the noodles and simmer 6–8 minutes until tender. Return the chicken, add the parsley and a squeeze of lemon, and season with salt and pepper.

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