Chicken Noodle Soup
Prep time: 45 mins | Serves: 4-6
Ingredients:
20g olive oil
150g onion, finely diced
100g carrot, finely diced
100g celery, finely diced
15g garlic, finely chopped
1.2kg whole chicken (or 800g bone-in chicken thighs)
1.5L chicken stock
500g water
2g dried thyme (or 5g fresh thyme)
2 bay leaves
150g egg noodles
4g sea salt (plus extra to taste)
1g freshly ground black pepper
15g fresh parsley, finely chopped
10g lemon juice
Method:
Place a large heavy-based pot over medium heat and add the olive oil. Add the onion, carrot and celery with a small pinch of salt. Cook gently for 8–10 minutes, stirring occasionally, until softened and slightly sweet. This base builds your flavour.
Add the garlic and cook for 1 minute until fragrant.
Place the whole chicken (or thighs) into the pot. Pour in the chicken stock and water — the liquid should fully cover the chicken. Add the thyme and bay leaves.
Bring gently to a simmer (never a rolling boil), then reduce to low. Skim off any foam that rises to the surface for a clearer broth.
Cover loosely and cook for 25–30 minutes (or until the chicken is cooked through and tender).
Carefully remove the chicken from the pot and place onto a tray. Once cool enough to handle, shred the meat, discarding the skin and bones.
Return the shredded chicken to the broth. Bring back to a gentle simmer and add the egg noodles. Cook for 6–8 minutes until tender.
Season with sea salt and black pepper. Add lemon juice if using for brightness.
Stir through the fresh parsley just before serving.
Taste and adjust seasoning if needed — more salt for depth, pepper for warmth, or lemon to lift the freshness .
Storage:
Allow to cool fully before storing in an airtight container in the refrigerator for up to 3 days. If freezing, consider storing noodles separately to maintain texture. Freeze for up to 1 month. Reheat gently until piping hot.
