Chicken Noodle Soup

Classic chicken noodle soup with tender chicken, vegetables, herbs and egg noodles.

Jump to ingredients | Jump to method

A clear, comforting soup where the noodles are cooked near the end so they remain tender rather than mushy.

Ingredients

• 700 g boneless chicken thighs
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 1.8 litres chicken stock
• 200 g egg noodles
• 1 bay leaf
• 1 tsp dried thyme
• 2 tbsp chopped parsley
• 1 tbsp olive oil
• salt and black pepper

Step-by-step method

1. Heat the oil in a soup pot and cook onion, carrot and celery over medium heat for 6 minutes.
2. Add garlic and thyme and stir for 30 seconds, then pour in the chicken stock and add the bay leaf.
3. Add the chicken thighs, bring to a gentle simmer and cook for 18–20 minutes until the chicken is cooked through.
4. Lift the chicken onto a board, shred it with two forks and return it to the pot.
5. Add the noodles and simmer according to their packet time, usually 6–8 minutes, until just tender.
6. Remove the bay leaf, stir in parsley and season carefully with salt and black pepper.
7. Rest for 2 minutes and serve hot, making sure each bowl gets chicken, vegetables and noodles.