Quick Chicken Noodle Soup

35 min · Easy · Serves 4

355 kcal per serving · 38g protein

Chicken breast poached in golden broth, then shredded, with tender egg noodles, carrots and celery. The quick version of the classic.

Ingredients

• 1400 ml Chicken broth
• 520 g Chicken breast
• 160 g Egg noodles
• 200 g Carrots
• 120 g Celery
• 4 tsp Fresh parsley
• 4 pinches Salt

Method

1. Prep the vegetables

   

   Peel and dice the carrots and celery into small even cubes.

2. Poach the chicken

   

   Bring the chicken broth to a gentle simmer in a large pot — small bubbles rising, not a rolling boil — then slide the chicken in whole with the carrots and celery. Poach for 12-15 minutes, until the chicken reaches 74°C at its thickest point.

3. Add the Noodles

   

   Stir in the egg noodles and cook 5–6 more minutes until tender.

4. Shred and return

   

   Lift the chicken out, shred it with two forks and stir it back into the pot. Warm through for 2 minutes, then taste and add salt if needed.

5. Serve

   

   Ladle into bowls and scatter the chopped parsley over the top.

More to cook

• Bulgarian Chicken Soup55 min
• Pork & Veg Noodles20 min
• Italian Wedding Soup45 min
• Chicken & Pea Stew with Dill40 min