What’s more comforting than a bowl of homemade chicken noodle soup? This recipe is healthy and hearty – serve with crusty bread.
8 cups no added salt chicken stock
3 cloves garlic
1 medium onion, sliced
1 large carrot, sliced
1 large stalk celery, sliced
6 stalks fresh thyme
500g chicken breast
125g egg noodles
1 tbsp butter
1. In a large pan or dutch oven, heat the chicken stock, garlic, onion, carrots, celery, thyme, salt and pepper till boiling, then reduce heat to a simmer.
2. Add the chicken breast and poach for about 15 minutes, until cooked through. Meanwhile, cook the egg noodles in a separate pot until al dente. Remove the chicken breast and allow to cool, then shred with fingers or two forks.
3. Taste the chicken soup, add seasoning if needed. Add the shredded chicken and egg noodles back into the soup, along with the butter. Stir and serve with crusty bread.
Optional: Add a few slices of ginger to the stock at the beginning – perfect if you have a cold coming on.