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Chicken Noodle Soup
American

Chicken Noodle Soup

The one you want when someone is under the weather — built properly from thighs and a lot of vegetables in forty-five minutes.

Total
45 min
Prep
15 min
Cook
30 min
Serves
4
  • healthy
  • comfort
  • meal-prep

Ingredients

For 4 servings

  • chicken thighs20 oz
  • egg noodles8 oz
  • carrot4 piece
  • celery4 piece
  • yellow onion2 piece
  • chicken broth6 cup
  • garlic8 clove
  • fresh parsley16 sprig
  • lemon1 piece
  • olive oil4 tbsp
  • black pepper1 tsp
  • salt4 tsp

You'll need

pot · cutting board · bowl

Method

  1. Dice the carrot, celery and onion. Softening these three properly is most of the flavour, so do not rush it.

    8 min · prep

  2. Sweat the vegetables in the oil in a large pot over medium heat until soft and sweet but not coloured. Add the garlic at the end.

    9 min · fry

  3. Add the whole chicken thighs and the broth, bring to a gentle simmer and season.

    3 min · simmer

  4. Simmer until the chicken is cooked through and pulls apart easily. Keep it at a lazy bubble — a hard boil makes the meat stringy.

    15 min · simmer

  5. Lift the thighs out, shred with two forks and return the meat to the pot.

    4 min · prep

  6. Add the noodles and cook until tender, then finish with parsley, black pepper and a squeeze of lemon.

    6 min · simmer

Serving suggestion

If you are making it ahead, keep the noodles separate — they drink the broth overnight.

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