Chicken Noodle Soup

• 6 g Olive oil (1⅓ tsp)
• 60 g raw Onion, diced (2.1 oz raw)
• 70 g raw Carrot, sliced (2.5 oz raw)
• 50 g raw Celery, sliced (1.8 oz raw)
• 4 g raw (1½ cloves) Garlic, minced
• 500 g Low-sodium chicken broth (17.6 oz)
• 150 g Water (⅔ cup)
• 0.6 g Dried thyme (⅔ tsp)
• 0.6 g (1 leaf) Bay leaf
• 170 g raw Chicken breast (6.0 oz raw)
• 40 g dry Egg noodles (1.4 oz dry)
• 1 g Salt (⅛ tsp)
• 0.4 g Black pepper (⅛ tsp)
• 5 g raw Fresh parsley (1⅓ tbsp chopped)
• 8 g Lemon juice (½ tbsp)

You'll need: Medium pot with a lid, Two forks, Cutting board and knife, Ladle.

Method

1. Chop the vegetables

   Dice the onion, slice the carrot and celery into thin half-moons, mince the garlic and chop the parsley.

   Slice the carrot thinly so it cooks in the same time as the noodles.

2. Soften the vegetables

   Heat the olive oil in the pot over medium heat. Add the onion, carrot and celery and cook for 4 minutes, until the onion is soft. Add the garlic for the last 30 seconds.

   Stir a few times. You want them soft, not browned.

3. Poach the chicken in the broth

   Pour in the broth and water, then add the thyme, bay leaf, salt, pepper and whole chicken breast. Bring to a gentle simmer, cover and cook for 10 minutes, until the chicken is 74°C (165°F) inside. Lift it out, shred it with two forks and discard the bay leaf.

   Keep it at a gentle simmer. A hard boil turns the chicken stringy.

4. Cook the noodles and finish

   Raise the heat to medium-high, add the egg noodles and cook for 6 minutes, until tender. Stir the shredded chicken back in with the lemon juice and parsley and ladle into bowls.

   The lemon juice wakes up the whole bowl. Add it at the end, off the heat.

Swaps

• Egg noodles, dry → Small shell pasta, drySame cooking time; no egg, so it also suits egg allergies.
• Chicken breast → Chicken thighsMore flavor, about 60 kcal more. Cook to 74°C (165°F) and add 3 minutes.