Chicken Noodle Soup
Quick answer
- Total time
- 50 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
The chicken breast is pulled into long shreds, so it hangs off the spoon together with the egg noodles.
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If you plan on leftovers, lift the noodles out and store them separately; otherwise by the next day they will have soaked up the broth.
Ingredients
Instructions
- 1
Cut the onion, carrot, and celery into similar small pieces so they cook evenly.
Trim only thick membranes from the chicken breast, keeping it whole so it poaches gently and shreds into long strands later.
- 2
Warm 1 tablespoon olive oil in a pot over medium heat.
Add the vegetables and saute for about 5 minutes, stirring often, until the onion edges look slightly translucent and the carrot begins to soften.
- 3
Pour in 1200 ml chicken stock and scrape the bottom so the vegetable flavor dissolves into the broth.
- 4
Add the whole chicken breast and keep the soup at a gentle simmer for about 15 minutes.
- 5
Lift the gently simmered chicken from the pot and let it cool briefly.
- 6
Shred it along the grain into long pieces, return it to the pot, and bring the broth back to a simmer.
- 7
Add 180 g egg noodles and stir right away so they do not clump.
Cook over medium heat only for the package time, stopping when the noodles are tender but still springy.
- 8
Turn off the heat and check the broth concentration and seasoning before serving.
- 9
Serve immediately while the noodles hold their texture, and for leftovers, lift out extra noodles and store them separately from the broth.
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