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Chicken Noodle Soup

Clear, restorative broth with shredded chicken, carrots and egg noodles.

60 min · serves 4 · 340 kcal per serving

Ingredients

• 4 chicken thighs, bone in
• 1.5 litres chicken stock
• 2 carrots, sliced
• 2 celery sticks, sliced
• 1 onion, chopped
• 150g egg noodles
• 2 bay leaves
• A handful of parsley
• Salt and pepper

Method

1. Simmer the chicken in the stock with the bay leaves until cooked through. Give it about 30 minutes.
2. Lift out the chicken, shred the meat and discard the bones. Give it about 5 minutes.
3. Cook the vegetables in the broth until tender. Give it about 12 minutes.
4. Add the noodles and the shredded chicken and cook until the noodles are done. Give it about 6 minutes.
5. Season and scatter with parsley.

Free to use. Photo credits are here.