Chicken Noodle Soup

Ingredients

For 4 portions

• 🍗 500g chicken thigh, without skin (raw, boneless)
• 🏺 1 Tbsp olive oil
• 🧅 1 medium onions
• 🥕 2 medium carrots
• 🪴 2 sticks celery
• 🧄 2 cloves garlic
• 🍗 1,500ml chicken broth (rehydrated stock cube)
• 🌿 2 leaves bay leaf
• 🌿 3 sprigs fresh thyme
• 🍜 150g noodles (dry)
• 🌿 2 Tbsp parsley
• 🍋 1 Tbsp lemon juice
• 🧂 0.5 Tsp salt
• 🌿 0.25 Tsp black pepper

Method

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion, the carrots (sliced into rounds) and the celery (sliced), and cook gently for 8 minutes until softened but not browned.
2. Stir in the crushed garlic and cook for 1 minute.
3. Pour in the stock, add the bay leaves and thyme sprigs, and bring to the boil.
4. Add the whole chicken thighs, turn the heat down and simmer gently, partly covered, for 20–25 minutes until the chicken is cooked through and tender.
5. Lift out the chicken, shred it with two forks and discard the bay leaves and thyme stalks.
6. Bring the soup back to the boil, add the egg noodles (broken up if long) and cook for 4–6 minutes, or as the packet says, until tender.
7. Return the chicken to the pan, stir in the chopped parsley and lemon juice, and season with the salt and pepper to taste.
8. Serve hot. If you're making it ahead, cook the noodles separately and add them to each bowl, so they don't soak up all the broth.