Chicken Noodle Soup

• servings: Yield: 4 to 6 servings
• active time: 20 min
• total time: 55 minutes

Ingredients

Olive oil, for frying

2 boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

2 carrots, peeled, halved and sliced crosswise

2 stalks celery, thinly sliced

1 medium onion, finely diced

1 clove garlic, grated

3/4 teaspoon ground thyme

2 cups low-sodium chicken broth

2 chicken bouillon cubes

4 cups cooked egg noodles

2 to 3 tablespoons finely minced fresh parsley

Directions

Drizzle some olive oil in a heavy pot over medium-high heat. Season the chicken breasts with salt and pepper. Fry the chicken on both sides until fully cooked through, about 4 minutes per side. Set aside.

Add the carrots, celery, onion and garlic to the pot and cook, stirring. Sprinkle over the thyme and 1/2 teaspoon black pepper. Reduce the heat to low and cook the veggies slowly, 3 to 4 minutes.

Dice the chicken into very small pieces, then add them to the pot. Add the broth, bouillon cubes and 2 cups water and raise the heat to bring it to a gentle boil. Simmer for 10 minutes. Turn off the heat and stir in the noodles.

Serve piping hot with a sprinkling of parsley over each bowl.