Name: Easy Chicken Noodle Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1.4 lb / 700g bone in , skin on chicken thigh fillets (Note 1); Salt and pepper; 1 - 2 tbsp olive oil , separated; 2 tsp dried thyme; 2 tsp oregano; 1 small onion , diced (brown, white or yellow); 2 garlic cloves , crushed; 2 cups celery , chopped (Note 2); 2 cups carrots , chopped (Note 2); 3 cups chicken broth/stock; 3 cups water; 6 oz / 200g thick egg pasta (or other pasta of choice) (Note 3); Finely chopped parsley for garnish (optional)

1. I use bone in, skin on thigh fillets for maximum flavour infusion into the broth. However, you can make this with 1lb/500g skinless thigh fillets (or breast fillets, but that's my 3 choice).

2. I roughly chop the celery and carrots. You can cut them to the size you wish, but do not finely dice them (i.e. mince them) otherwise they will overcook.

3. Egg pasta in Australia is found in the dried pasta aisle and it is about the thickness of fettuccine. You can use any pasta you want, but you will need to adjust the cook time so they don't overcook and become too bloated.

4. Feel free to add other vegetables!

5. If you have leftovers, separate the noodles from the soup otherwise they will become really bloated and mushy overnight.

6.Nutrition per serving, assuming 5servings. This takes into account the chicken fat that is drained and alsothe skin that is discarded.

Easy Chicken Noodle Soup

Ingredients

Steps

Notes

Nutrition Facts

Easy Chicken Noodle Soup

Ingredients

Steps

Notes

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts