Chicken Noodle Soup
34 mineasy4 servingshigh-protein
Ingredients
- Chicken breast400 gOn hand
- Egg noodles150 gOn hand
- Carrot2 medium, slicedOn hand
- Celery2 stalks, slicedOn hand
- Onion1 medium, dicedOn hand
- Chicken stock1500 mloptional
- Parsley2 tbsp, choppedoptional
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Steps
- 1
Fry the onion, carrot and celery in olive oil until soft.
6 min
- 2
Pour in the stock.
1 min
- 3
Simmer until the carrot is tender.
8 min
- 4
Add the chicken breasts and cook until no longer pink inside, 165°F / 74°C.
10 min
- 5
Lift the chicken out.
1 min
- 6
Simmer the egg-noodles in the broth until tender.
5 min
- 7
Shred the chicken into the broth.
2 min
- 8
Season with salt and chopped parsley.
1 min
Cook’s note. A rolling boil tightens chicken breast; a bare simmer keeps it tender.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.