Chicken Noodle Soup

Ingredients

• Olive oil 1
• Large onion 1
• Carrots 2
• Celery sticks 2
• Garlic cloves 2
• Boneless, skinless chicken breasts 2
• Chicken stock 1
• Dried egg noodles 150
• Fresh parsley 2
• Salt to taste
• Black pepper to taste
• Lemon juice 1

Method

1. Heat the olive oil in a large saucepan or pot over a medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until softened.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the chicken breasts and chicken stock to the pot. Bring to a simmer, then reduce the heat, cover, and cook for 15-20 minutes, or until the chicken is cooked through.
4. Remove the chicken breasts from the pot and set aside on a plate to cool slightly. Once cool enough to handle, shred the chicken using two forks.
5. Return the shredded chicken to the pot. Stir in the dried egg noodles.
6. Increase the heat slightly and simmer for 6-8 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
7. Stir in the chopped fresh parsley and optional lemon juice. Season with salt and black pepper to taste.
8. Ladle the soup into bowls and serve hot.