Chicken Noodle Soup

• Prep15 min
• Cook40 min
• Total55 min
• Serves4

Ingredients

• 100 g yellow onion (1 small), halved
• 2 garlic cloves
• 20 g butter or olive oil (1 1/2 tbsp)
• 150 g carrots (2 medium), peeled and sliced 1 cm (1/2 in) thick
• 100 g celery (2 stalks), sliced 1 cm (1/2 in) thick
• 350 g boneless, skinless chicken breasts or thighs, in 2 or 3 large pieces (3/4 lb)
• 900 g low-sodium chicken broth (3 3/4 cups)
• 1/2 tsp dried thyme
• 1 bay leaf
• 1 tsp salt, plus more to taste
• 1/4 tsp ground black pepper
• 100 g wide egg noodles (about 2 cups)
• 15 g lemon juice (1 tbsp), optional

To serve

• Fresh parsley leaves
• Saltine crackers

Instructions

1. Place the onion and garlic in the mixing bowl and chop 5 sec/speed 5. Scrape down the sides with the spatula.
2. Add the butter and sauté 3 min/120°C (250°F)/speed 1.
3. Add the carrots, celery, chicken, broth, thyme, bay leaf, salt and pepper and cook 20 min/100°C (212°F)/reverse/speed soft. The chicken should reach 74°C (165°F) in the center.
4. Lift the chicken out onto a board with tongs and shred it with 2 forks.
5. Add the noodles to the mixing bowl and cook 8 min/100°C (212°F)/reverse/speed soft, or until tender (check the time on the package).
6. Return the shredded chicken, add the lemon juice and cook 2 min/90°C (195°F)/reverse/speed soft. Remove the bay leaf, taste and adjust the salt.
7. Ladle into bowls, top with parsley and serve with saltine crackers.

Tips

• The noodles keep soaking up broth as the soup sits. If you plan on leftovers, cook the noodles in a pot of salted water on the stove and add them to each bowl, or loosen the soup with broth when you reheat it.
• Short on time? Use 300 g (2 cups) shredded rotisserie chicken: skip the raw chicken, cook the vegetables 15 minutes in step 3 and add the chicken in step 6.
• The soup keeps 3 days in the fridge. For the freezer, freeze it without the noodles for up to 3 months and cook fresh noodles when you reheat it.