Chicken Noodle Soup

Ingredients

Olive oil 2 tbsp

Onion 1

Garlic 3 cloves

Carrots 220 g

Celery (stalks) 1/2

Chicken (breast) 2

Basil 1 tsp

Parsley 1 tbsp

Thyme 1/2 tsp

Bay leaf 1

Black peppercorns 15

Salt 1 tbsp

Noodles 170 g

Finely chop the onion, squeeze the garlic. Place in a deep frying pan and begin to sauté in 2 tablespoons of olive oil.

Meanwhile, wash and chop the carrots and celery. Add them to the onion and garlic and continue cooking.

 Place the chicken breasts in a saucepan on top of the vegetables along with the dried bay leaf, basil, parsley, thyme, and peppercorns. Pour in 8 cups of water. Cover and bring to a boil over high heat, then reduce heat to low and simmer for about an hour.

Make sure the water is simmering for an hour. If the temperature in the saucepan is too low, the chicken will not shred as easily.

After an hour, remove the chicken from the saucepan and, using 2 forks, shred the chicken breasts. Season the broth with salt.

Add the noodles to the broth and cook for 7 minutes at high heat.

Return the chicken to the saucepan and add an additional 2 cups of water (due to the noodles having absorbed a lot of the liquid). Taste the broth and add more salt if needed.

 

Bon appétit!