Lunch · Dinner · American
Chicken noodle soup
Tender shredded chicken, soft noodles and a clear, savoury broth. What you want when you feel rough.
- Start to finish
- 1 hr 5 min
- Hands-on
- 29 min
- In the fridge
- 3 days
- Freezes
- Yes
Contains gluten, eggs, celery
Ingredients
4 portions- 500gChicken thigh fillets
- 1 tbspOlive oil
- 1Brown onion
- 3Carrots
- 3 sticksCelery
- 2 clovesGarlic, crushed
- 1 tspDried thyme
- 2 cubesChicken stock cube, in 1.5 litres water
- 30gFresh parsley
- 200gMedium egg noodles, add on the day
Plus salt, pepper and water.
Method
- 1
Finely chop the onion, dice the carrots and celery, and crush the garlic.
- 2
Heat the oil in a large pan over a medium heat and cook the onion, carrots and celery for 10 minutes, until soft but not coloured. Stir in the garlic and thyme for a minute.
12 min, mostly hands-off
- 3
Crumble the stock cubes into 1.5 litres of boiling water and pour it into the pan. Add the chicken thighs whole, bring to a gentle simmer and cook for 25 minutes, until the chicken is very tender and cooked through with no pink in the middle.
28 min, mostly hands-off
- 4
Lift the chicken onto a board, shred it with two forks and return it to the pan. Season well and stir in half the chopped parsley.
- 5
Leave to cool, then ladle into tubs. Keep the noodles in their packet for the day.
On the day
Bring a portion to the boil in a pan, drop in a nest of noodles (about 50g each) and simmer for 4 minutes, until tender and piping hot. Scatter over the rest of the parsley. For a packed lunch, cook the noodles the night before and add them to the tub.
Cook’s tip
Freeze the soup without the noodles. Cooked noodles swell and go mushy in the freezer, and fresh ones only take 4 minutes.