CentMenu / Lunch
Chicken noodle soup
An everyday chicken soup with carrots, celery and soft egg noodles.
No dairy ingredients
Ingredients
4 servings · US + metric
- 1.06 lb (480 g) boneless chicken thighs
- 8.47 oz (240 g) egg noodles
- 2 carrots
- 2 celery stalks
- 1 onion
- 1¼ tbsp (20 ml) sunflower oil
- 1 chicken stock cube
- ¾ tsp (1 g) dried thyme
- ½ tsp (3 g) salt
Let’s cook
Heat 1¼ tbsp (20 ml) sunflower oil in a large pan over medium heat. Finely chop 1 onion, 2 carrots and 2 celery stalks and sauté for 5 minutes.
Cut 1.06 lb (480 g) boneless chicken thighs into bite-size pieces, removing any bones; add with 1 chicken stock cube, ¾ tsp (1 g) dried thyme and water to cover generously.
Bring to a boil and simmer over low heat for 15 minutes; add 8.47 oz (240 g) egg noodles and ½ tsp (3 g) salt and simmer for 8 minutes, until the noodles are tender and the chicken reaches 165 °F (74 °C).