Chicken Noodle Soup

🛒 Ingredients

• Boneless, skinless chicken breast 75 g · 125 kcal
• Low-sodium chicken broth 400 g · 32 kcal
• Egg noodles, uncooked 37 g · 135 kcal
• Carrots, diced 38 g · 15 kcal
• Celery stalks, diced 25 g · 4 kcal
• Yellow onion, diced 30 g · 12 kcal
• Olive oil 4 g · 33 kcal
• Fresh parsley, chopped 3 g · 1 kcal

👨‍🍳 Instructions

1. In a large pot, heat olive oil over medium heat. Add diced carrots, celery, and onion, sautéing until softened, about 5-7 minutes.
2. Add chicken breast to the pot and brown on all sides for about 3-4 minutes. Pour in the chicken broth, season with salt and black pepper, and bring to a boil.
3. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through. Remove chicken, shred it using two forks, then return to the pot.
4. Add uncooked egg noodles to the soup. Cook according to package directions, usually 7-10 minutes, until al dente.
5. Remove the soup from heat and stir in fresh chopped parsley. Taste and adjust seasonings if needed. Serve hot.