Homestyle Chicken Soup with Egg Noodles and Carrots

What you need

• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 carrots, peeled and sliced into coins
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 1/2 tsp dried thyme
• 1 bay leaf
• 2 l (8 cups) chicken stock
• 2 boneless skinless chicken breasts, about 500 g (1 lb) in total
• 170 g (6 oz) dried egg noodles
• 2 tbsp parsley, chopped
• salt, to taste
• 1/4 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Warm the oil in a large soup pot over medium heat.

2. 2

   Add the onion, carrots and celery and cook, stirring now and then, until the onion is soft and translucent, 6-8 min.

3. 3

   Stir in the garlic, thyme, bay leaf, pepper and 1 tsp salt and cook for 1 min more.

4. 4

   Pour in the stock, add the chicken whole and bring to a boil.

5. 5

   Lower the heat, cover and keep at a gentle simmer until the chicken is cooked through and reads 74 °C (165 °F) inside, 20-25 min.

6. 6

   Lift out the chicken and shred it with two forks.

7. 7

   Taste the stock and add salt as needed; stock strength varies a lot.

8. 8

   Turn the heat up, add the noodles and boil until tender, 6-8 min.

9. 9

   Put the shredded chicken back in and let it warm for 1-2 min. Fish out the bay leaf.

10. 10

    Stir in the parsley and serve hot.

Imported from budgetbytes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.