Chicken Noodle Soup
Photo: Hoyabird8, CC BY-SA 3.0
This chicken noodle soup poaches the chicken breast right in the broth, so the meat and the liquid season each other. The chicken is lifted out and shredded before the noodles go in, which keeps the pieces tender and easy to eat with a spoon. A softened base of carrot, onion, garlic and thyme gives the pot depth, and a stock cube backs up the broth. It needs one pot and basic pantry staples.
Instructions
Heat the oil in a soup pot over medium heat. Add the diced carrots and onion and sauté until they are tender.
Stir in the thyme, bay leaf and minced garlic. Cook for 1 minute, stirring well so the garlic does not catch.
Pour in the chicken broth and add the chicken breast, pepper, a dash of salt and the stock cube. Simmer for 15 to 20 minutes, stirring now and then, until the chicken is cooked through.
Lift the chicken out of the broth and let it cool for a few minutes. Shred it into small pieces with two forks.
Bring the broth back to a boil and add the noodles. Cover the pot and simmer for 5 minutes.
Return the shredded chicken to the pot and simmer for 1 minute. Take the pot off the heat and serve.
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