Easy Chicken Noodle Soup

Ingredients

• 1 tbsp Olive oil
• 1 Onion, diced
• 2 Carrots, sliced
• 2 sticks Celery, sliced
• 2 cloves Garlic, crushed
• 1.5 litres Chicken stock
• 2 cups Water
• 2 (about 500g) Chicken breast
• 150g Dried egg noodles
• Salt and pepper, to taste

You’ll need: Large saucepan

Method

1. 1

   Heat the oil in a large saucepan over medium heat. Cook the onion, carrots and celery for 5 minutes, then add the garlic and cook for 1 minute.

2. 2

   Add the stock, water and chicken breasts. Bring to the boil, then reduce the heat, cover and simmer for 15–18 minutes, until the chicken is cooked through (75°C with a thermometer, no pink inside).

3. 3

   Lift the chicken onto a board and shred it with two forks.

4. 4

   Add the noodles to the simmering soup and cook for 5–6 minutes, or as the packet directs, until tender.

5. 5

   Return the chicken to the pot, season with salt and pepper and serve hot.