Chicken Noodle Soup

Ingredients · per serving

• 600 ml Chicken stock
• 1 leaf Bay leaf
• ¼ lemon Lemon
• small handful Fresh parsley
• 40 g Egg noodles (medium)
• 100 g Carrot
• 50 g Celery
• to taste Black pepper
• 2 cloves Garlic
• 1 tbsp Olive oil
• ½ tsp Dried thyme
• to taste Salt
• 140 g Chicken thigh
• 1 small onion Onion

Instructions

1. Chop the onion, dice the carrots and celery into 5mm pieces. Mince the garlic.
2. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Cook 6 min until soft.
3. Add the garlic, dried thyme, and bay leaf. Stir 30 sec.
4. Pour in the stock. Add the chicken thighs whole. Bring to a gentle simmer. Cover. Cook 15 min — chicken should be cooked through and shred easily.
5. Lift the chicken onto a plate. Shred with two forks (it'll be very tender). Return to the pot.
6. Add the noodles. Simmer 5 min — until just tender (check packet for time).
7. Off the heat, stir in the chopped parsley and a squeeze of lemon. Taste — adjust salt and pepper.
8. Lift out the bay leaf. Ladle into bowls.

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