Chicken Noodle Soup
Serves 1
Directions
- 1Chop all ingredients and set aside.
- 2Add olive oil and butter to a large deep pot over medium heat, then add onions, carrots, and celery and cook until tender.
- 3Add garlic, ginger, fresh thyme, salt, pepper, and red pepper flakes and cook for an additional 2 minutes.
- 4Place chicken breasts on top of vegetables, add chicken broth and bay leaves, bring to a boil, then reduce heat to a simmer, cover, and cook until chicken is cooked through.
- 5Separately prepare egg noodles according to package instructions but reduce cook time by 2 minutes, then drain and set aside.
- 6Remove chicken from pot and shred using a hand mixer or two forks.
- 7Return chicken to the pot, add egg noodles, fresh parsley, and lemon juice.
- 8Taste and add additional salt if needed.
- 9Simmer for 1-2 minutes to combine flavors and finish cooking the noodles.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 12 cup chicken broth
- 3 whole chicken breast
- 200 g egg noodles
- 1 whole yellow onion, chopped into bite sized pieces
- 3 whole carrot, chopped into bite sized pieces
- 3 whole celery rib, chopped into bite sized pieces
- 6 clove garlic, minced
- 1 tbsp fresh ginger, minced
- 2 whole bay leaf
- 1 tbsp fresh thyme, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/2-1 tsp salt
- 1/2 tsp fresh cracked black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 whole lemon, juiced
Equipment
large deep pothand mixerforks
Tips
- I recommend starting with 2 tbsp of fresh lemon juice and adding more after you taste it.
- If you want more broth add an additional cup during the final assembly step.
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