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Chicken Noodle Soup

A comforting broth with chicken, vegetables and noodles.

Ingredients

• 1 tbsp olive oil
• 1 onion
• 2 carrots
• 2 celery sticks
• 2 garlic cloves
• 1.2 l chicken stock
• 2 chicken breasts
• 150 g egg-free noodles
• 15 g fresh parsley

Method

1. Chop the onion, carrots and celery and crush the garlic. Chop the parsley.
2. Heat the oil in a large pan over a medium heat. Add the onion, carrots and celery and cook for 6 minutes until starting to soften.
3. Add the garlic and cook for 1 minute.
4. Pour in the stock and add the whole chicken breasts. Bring to a simmer and cook for 15 minutes, until the chicken is cooked through with no pink.
5. Lift the chicken out onto a board and shred it with two forks.
6. Add the noodles to the pan and cook for 4 minutes until tender.
7. Return the chicken to the pan. Taste and season with salt and pepper.
8. Ladle into bowls and scatter with the parsley.