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Carrots, celery and shredded chicken turn broth and egg noodles into a familiar bowl of comfort. Using cooked chicken keeps the preparation simple while the vegetables simmer.
Ingredients
- 300 g cooked shredded chicken
- 120 g dry egg noodles
- 2 carrots, thinly sliced
- 2 celery stalks, sliced
- 1 onion, diced
- 1.2 liters chicken broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tbsp chopped parsley
- ¼ tsp black pepper
Method
- Heat oil in a large saucepan over medium heat. Add onion, carrots and celery and cook for 7–8 minutes, stirring, until beginning to soften.
- Add dried thyme and pepper, then pour in broth. Bring to a gentle boil.
- Lower the heat and simmer for 10 minutes until carrots are nearly tender.
- Add egg noodles and cook for the time on their package, usually 6–8 minutes, stirring occasionally so they do not stick together.
- Stir in cooked shredded chicken and simmer until hot throughout, reaching 74°C / 165°F. Add a little hot water if the noodles have absorbed too much broth.
- Stir in parsley and taste before adding optional salt. Serve promptly while the noodles still have some bite. For make-ahead soup, cook and store the noodles separately.
- Cool in shallow containers and refrigerate within two hours for up to three days. Reheat thoroughly, adding extra broth or water as the noodles soften and absorb liquid.
Use cooked chicken
This recipe starts with fully cooked chicken. Raw chicken cannot be added at the final warming step.
Watch the noodles
Egg noodles vary in thickness, so follow the package timing and taste near the end. They continue softening in hot broth.
Plan for leftovers
Noodles absorb broth during storage. Keeping them separate is useful when making the soup ahead.
FAQs
- How many servings does this make?
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
Stir in parsley and taste before adding optional salt. Serve promptly while the noodles still have some bite. For make-ahead soup, cook and store the noodles separately.
- How should I store leftovers?
Cool in shallow containers and refrigerate within two hours for up to three days. Reheat thoroughly, adding extra broth or water as the noodles soften and absorb liquid.
