Chicken and noodle soup

Name: Chicken and noodle soup
Yield: 6 servings
Cuisine: American
Ingredients: 1 chicken breast fillet; 1 bay leaf; 6 black peppercorns; 1 whole clove; 4 fresh parsley sprigs; 2 tbsp olive oil; 1 small onion - finely chopped; 1 carrot - finely diced; 1 celery stick - finely diced; 1 medium potato - finely diced; 1 tsp fresh thyme - finely chopped; 1 liter chicken stock; 1 small packet rice noodles; 15 grams fresh parsley - finely chopped

shellybaby @cook_3833682

A very easy and healthy soup.

shellybaby @cook_3833682

A very easy and healthy soup.

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Ingredients

6 servings

1chicken breast fillet
1bay leaf
6black peppercorns
1whole clove
4fresh parsley sprigs
2 tbspolive oil
1 smallonion - finely chopped
1carrot - finely diced
1celery stick - finely diced
1 mediumpotato - finely diced
1 tspfresh thyme - finely chopped
1 literchicken stock
1 smallpacket rice noodles
15 gramsfresh parsley - finely chopped

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Steps

1

Put 500ml of water into a large pan and bring to a simmer.
2

Add the chicken , bay leaf, peppercorns, clove and parsley and cook for 5 minutes.
3

Remove the chicken from the liquid and cool slightly before shredding.
4

Discard the bay leaf, peppercorns, clove and parsley and reserve the cooking liquid.
5

Heat the oil in a large pan and add the onion, carrot and celery and cook for 5 minutes until softened.
6

Add the potato and thyme and cook stirring for 1 minute.
7

Add the stock and reserved cooking liquid. Season with salt and pepper and bring to the boil, reduce the heat and simmer for 15 minutes until carrot and potato have softened.
8

Add the shredded chicken and the noodles. Stir for a minute and when heated through add half the chopped parsley.
9

Serve in bowls with chopped parsley sprinkled over.