Chicken Noodle Soup

  • For the soup
  • 1/2 medium onion, thinly sliced
  • 1 small carrot, thinly sliced
  • 2 stalks celery, thinly sliced
  • 2 sprigs fresh thyme
  • 2 sprigs flat-leaf parsley
  • 1.4L chicken broth, homemade or low-sodium canned
  • 120ml water
  • Salt and freshly ground black pepper
  • 150g egg noodles (preferably wide ones)
  • 175g shredded cooked chicken (meat from about 1 breast)
  • 4g whole flat-leaf parsley leaves, and/or fresh dill fronds, for garnish
1) Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper, to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about five minutes.

2) Add the noodles and cook until tender, five to eight minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning, if necessary, with salt and pepper. Serve garnished with parsley and dill.

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