Chicken Noodle Soup

Ingredients

• Olive oil 1 tbsp
• Onion 1 medium (150 g)
• Carrots 2 medium (150 g)
• Celery 2 stalks (100 g)
• Garlic 2 cloves
• Chicken broth 1.5 L
• Boneless skinless chicken breasts and thighs 450 g
• Dried thyme 1 tsp
• Bay leaf 1
• Dried egg noodles 120 g
• Fresh parsley, chopped 10 g
• Salt and black pepper to taste

Instructions

1. 1

   Heat the oil in a large pot over medium heat and cook the diced onion, carrots and celery for 6 minutes, until softened.

2. 2

   Add the chopped garlic and cook for 1 minute.

3. 3

   Pour in the broth, add the chicken, thyme and bay leaf, and bring to a boil.

4. 4

   Lower the heat and simmer gently for 20 minutes, until the chicken is cooked through.

5. 5

   Lift out the chicken, shred it with two forks and discard the bay leaf.

6. 6

   Add the noodles to the pot and simmer for 8 minutes, until tender, then return the chicken.

7. 7

   Season with salt and pepper and stir in the parsley before serving.