30 min · 1 serving · @Kyle Launer
High-Protein Chicken Noodle Soup
Cosy chicken noodle soup with tender poached chicken breast, wide egg noodles, carrot, celery and onion in a savoury broth, ready in 30 minutes.
Nutrition per serving
- 433 kcal
- 36 g protein
- 46 g carbs
- 11 g fat
Ingredients
- 115 g chicken breast
- 58 g dry extra-wide egg noodles
- 475 ml chicken stock or broth
- 20 g onion, chopped
- 25 g celery, chopped
- ½ carrot, chopped
- ½ tbsp olive oil
Steps
- Chop the onion, celery and carrot, pat the chicken dry, and put a pot of water on to boil for the noodles.
- Heat the oil in a large pot over medium heat, sear the chicken 1 minute per side, then remove it and cook the vegetables until fragrant.
- Add the stock, scrape up the browned bits and bring to a boil over high heat; start cooking the noodles.
- Turn off the heat, return the chicken, cover and leave 10 minutes until cooked through, then rest it for 5 minutes.
- Shred the chicken and stir it back into the soup with the drained noodles; reheat if you like it hotter.
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