Chicken Noodle Soup

Hearty soup of carrot and onion softened in butter, chicken breast simmered in broth and egg noodles, brightened with lemon and parsley. A meal in a bowl.

Ingredients

• 250 g chicken breast
• 25 g (2 tbsp) butter
• 80 g (1 medium) carrot
• 60 g (1 small) onion
• 250 g cooked egg noodles
• 1300 g (5½ cups) chicken broth
• 15 g (1 tbsp) lemon juice
• 10 g (½ bunch) parsley
• 8 g (1½ tsp) salt
• 1 g (½ tsp) black pepper

Instructions

1. 1

   Cut the chicken breast into 1.5 cm cubes, slice the carrot into thin half-moons and dice the onion small; chop the parsley.

2. 2

   Melt the butter in a pot and cook the onion and carrot over medium heat for 5 minutes until the onion softens.

3. 3

   Add the chicken and stir for 3-4 minutes until it turns white.

4. 4

   Add the broth, salt and pepper; bring to a boil, then simmer partly covered over low heat for 20 minutes until the carrots are tender.

5. 5

   Add the cooked noodles and heat for 3 more minutes.

6. 6

   Remove from the heat, stir in the lemon juice and parsley and serve hot.

Nutrition

Per serving