Chicken Noodle Soup

What you’ll need

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 cups / 1.9 L chicken broth
• 12 oz / 340 g boneless chicken breast
• 4 oz / 115 g egg noodles
• 1 tbsp chopped dill or parsley
• Salt and pepper to taste

Contains: Wheat, egg if using egg noodles; check broth.

Let’s make it

1. Soften onion, carrots and celery in oil in a soup pot for 6–8 minutes.
2. Add broth and chicken. Bring to a simmer and cook gently 15–20 minutes, until chicken reaches 165°F / 74°C.
3. Remove chicken, shred with two forks and return to the soup.
4. Add noodles and simmer for the package cooking time, usually 6–8 minutes.
5. Stir in herbs and season to taste. If saving leftovers, store noodles separately from broth for a firmer texture.