Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 4 servings
Ingredients: 2 breasts, poached and shredded (300g) Chicken Breast; 2 nests (250g cooked) Wheat Noodles; 2 carrots, sliced (150g) Carrots; 2 sticks (80g) Celery; 1 onion (100g) Onions; 6 cups (1.5L) Chicken Stock

Recipes · Lunch · Recipe, Typed Supps

The one everyone reaches for when the household starts sniffing.

Allergens and patterns

Contains celery, gluten.

Ingredients

2 breasts, poached and shredded (300g) Chicken Breast — Poach it in the stock itself, which seasons the soup and keeps the meat from drying out.
2 nests (250g cooked) Wheat Noodles — Cooked separately if you plan on leftovers — noodles left in broth overnight dissolve.
2 carrots, sliced (150g) Carrots — Sweetness and beta-carotene.
2 sticks (80g) Celery — Aromatic backbone, along with the onion.
1 onion (100g) Onions — Cooked soft at the start.
6 cups (1.5L) Chicken Stock

Nutrition per serving

Calories: 237 kcal
Protein: 19.9g
Carbohydrate: 21.3g
of which sugars: 4.4g
Fat: 7.2g
of which saturated: 2.3g
Fibre: 3.4g
Sodium: 140.6mg

Method

Soften the onion, carrot and celery in a little oil for eight minutes.
Add the stock and the whole chicken breasts and simmer gently for 15 minutes.
Lift the chicken out, shred it, and return it to the pot.
Cook the noodles separately and add them to each bowl as you serve.