RecipesLunch
Lunch
Chicken Noodle Soup
Shredded chicken and egg noodles in a clear golden broth, built from good stock and aromatics rather than a cube alone, parsley and lemon stirred through at the end to keep it bright. The one to make when someone in the house is under the weather.
- Serves
- 4
- Prep
- 15min
- Cook
- 35min
- Total
- 50min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 471kcal
- Protein
- 40.9g
- Carbs
- 46.9g
- Fat
- 13.5g
- Fibre
- 2.9g
01
Ingredients
For 4 servings · MetricUS
- 500gchicken breast, skinlessone pack
- 1½ litrechicken stockfresh or from good stock cubes
- 2carrots, sliced into rounds
- 2 stalkscelery, sliced
- 1onion, diced
- 2 clovesgarlic, minced
- 150gdried egg noodles
- 1 tbspolive oil
- 1 handfulflat-leaf parsley, chopped
- ½lemon, juiced
- salt and black pepperto taste
- 1 lbchicken breast, skinlessone pack
- 6 cupschicken stockfresh or from good stock cubes
- 2carrots, sliced into rounds
- 2 stalkscelery, sliced
- 1onion, diced
- 2 clovesgarlic, minced
- 5 ozdried egg noodles
- 1 tbspolive oil
- 1 handfulflat-leaf parsley, chopped
- ½lemon, juiced
- salt and black pepperto taste
02
Method
Cook the base vegetables.
Warm the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook for 6 to 7 minutes, stirring occasionally, until the onion turns soft and translucent.
Add the garlic and cook for 30 seconds, just until fragrant.
Poach the chicken.
Pour in the stock and bring to a gentle simmer. Add the chicken breasts whole, submerging them in the liquid.
Simmer for 18 to 20 minutes, until the chicken reaches 75°C (165°F) in the centre and shreds easily with a fork.
Shred the chicken.
Lift the chicken out onto a board. Shred it into bite-sized pieces using two forks, then return it to the pot.
Cook the noodles.
Add the egg noodles to the simmering broth and cook for 6 to 8 minutes, or per the packet timing, until tender.
Finish the soup.
Stir through the parsley and lemon juice off the heat. Taste and adjust the seasoning with salt and black pepper.
Serve.
Ladle into four bowls, giving each person an even share of chicken, noodles and vegetables.