Classic Chicken Noodle Soup
, 55 min
A cozy one-pot soup of thigh chicken, herbed vegetables and egg noodles in broth, brightened with lemon and parsley.
| 2 tbsp extra virgin olive oil | Melt oil & butter, medium heat | Cook onion 3-4 min | Add veg, garlic & herbs, cook 5 min | Add chicken & broth, simmer 20 min | Shred chicken, remove bay leaf, return | Boil, add noodles, cook 6-8 min | Stir in parsley & lemon juice | Serve with parmesan & parsley |
| 28 g butter | ||||||||
| 1 yellow onion, chopped | ||||||||
| 360 g chopped carrots (about 6 medium) | ||||||||
| 240 g diced celery (about 4 ribs) | ||||||||
| 4 cloves garlic, minced | ||||||||
| 2 tbsp fresh thyme | ||||||||
| 1 tbsp chopped fresh rosemary | ||||||||
| 1 tbsp chopped fresh sage | ||||||||
| 1 bay leaf | ||||||||
| salt & pepper, to taste | ||||||||
| 680 g boneless chicken thighs (or breasts) | ||||||||
| 1.9 L chicken or bone broth (add more if needed) | ||||||||
| 2-3 cups / 100-150 g egg noodles | ||||||||
| 15 g chopped parsley | ||||||||
| juice of 1/2 lemon | ||||||||
| grated parmesan, for topping | ||||||||
| extra chopped parsley, for topping |
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