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Chicken Noodle Soup

Soup

8 servings

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Ingredients

500 g Chicken (breast, meat and skin, raw)
200 g Noodles (egg, dry, enriched)
1 cup grated Carrots (raw)
1 × 250 ml diced Celery (raw)
1 cup, sliced Onions (raw)
3 clove Garlic (raw)
8 cup Soup (stock, chicken, homemade)
2 tbsp Vegetable oil (olive)
1 × 5 ml, ground Spices (thyme, dried)
1 tsp Salt (table)
1/2 × 5 ml whole Spices (pepper, black)

Instructions

1 Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until softened.
2 Add the garlic and thyme, stir for 30 seconds.
3 Pour in the chicken broth and bring to a boil. Add the chicken breasts whole.
4 Reduce heat and simmer for 15 minutes until the chicken is cooked through (internal temp 165°F / 74°C).
5 Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
6 Add the egg noodles, salt, and pepper. Cook for 6–8 minutes until the noodles are tender.
7 Taste and adjust seasoning. Serve hot with crusty bread.

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