Chicken Noodle Soup

• Olive oil(1 tbsp)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(3 cloves)
• Thyme(1 tsp)
• Bay leaf(1)
• Chicken breast(500 g)
• Chicken Broth(1.5 L)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Egg noodles(180 g)
• Flat Leaf Parsley(2 tbsp)
• Lemon(1)optional

Method

1. 1

   Dice the {Onion}, slice the {Carrot} and {Celery}, and finely chop the {Garlic}.

   ~10 min

2. 2

   Heat {Olive oil} in a large pot over medium heat. Add the {Onion}, {Carrot}, and {Celery} and cook until softened. Stir in the {Garlic}, {Thyme}, and {Bay leaf} for the last minute.

   ~8 min

3. 3

   Add the {Chicken breast}, {Chicken Stock}, {Salt}, and {Black pepper}. Bring to a gentle boil, then lower the heat and simmer until the chicken is cooked through and tender.

   ~12 min

4. 4

   Lift out the chicken, shred it into rough pieces, then return it to the pot. Add the {Egg noodles} and simmer until tender.

   ~10 min

5. 5

   Remove the bay leaf. Stir in the {Fresh parsley} and a squeeze from the {Lemon} if using, then ladle into bowls and serve.

   ~0 min