Chicken noodle soup recipe

There are few things greater comforting than a warming bowl of soup, specifically one you've got made from scratch. tender hen, veg and sensitive herbs are spiralled with noodles for a traditional broth that appears and scents vibrant and clean. This dairy-free bird noodle soup can also be frozen so makes the proper meal for busy weekday evenings! See approach

INGREDIENTS

• 1 onion, diced
• 3 carrots, diced
• 1 reduced-salt chicken stock pot, made up with 2ltrs water
• 5g thyme sprigs, tied with string
• 150g skinless chicken breast
• 2 garlic cloves, crushed
• 30g pack flat-leaf parsley, chopped to serve (optional)
• 100g green beans, cut into 4cm pieces
• 400g fresh egg linguine or other noodles
• 2 bay leaves
• 5g rosemary sprigs, tied with string
• 100g spinach
• 1 tbsp vegetable oil
• 3 celery sticks, diced
• 500g skinless, boneless chicken thighs

INSTRUCTIONS

1. warmth the oil in a large, lidded pan over a medium-high warmness and sear the chicken portions on one aspect for 5-6 minutes. flip and repeat; set apart.
2. add the onion, carrot and celery, and sauté for 10 mins until softened. add the garlic and prepare dinner for 1-2 minutes.
3. return the chook to the pan. add the stock, herb sprigs and bay leaves; season. convey to the boil; reduce to a simmer. partially cover; cook for 20 mins, skimming off any scum. turn off the heat.
4. remove the chicken and shred into chew-sized pieces. strain the soup right into a smooth pan; discard seasonings. upload the bird, warmness to boiling and upload the linguine. prepare dinner for two minutes. add the beans and spinach; prepare dinner for 1 min. Ladle into bowls, including black pepper and parsley, if you like.