Lunch · 35 min · american

Homestyle Chicken Noodle Soup

An American lunch built around chicken breast and egg noodles — on the table in 35 minutes. It is weeknight cooking that still hits your targets — 88 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 5 oz Chicken breast
• 1 cup Egg noodles
• 2 Carrots
• 2 stalks Celery
• 3 cups Chicken broth
• 1/2 tsp Thyme

Steps

1. Pour the chicken broth into a large pot and bring it to a gentle boil over medium-high heat. Add the whole chicken breast and the thyme.
2. Lower the heat to a steady simmer and cook 15 minutes, until the chicken is opaque all the way through and reads 165°F (74°C). Skim any foam off the surface for a clearer broth.
3. Lift the chicken out, shred it with two forks, and set it aside.
4. Add the sliced carrots and celery to the pot and simmer 5 minutes, then stir in the egg noodles. Cook 8-10 minutes more, until the noodles are tender and the vegetables yield easily to a fork.
5. Return the shredded chicken to the pot and warm through for 2 minutes.
6. Taste and adjust the salt — broth strength varies by brand, so always season at the end. Ladle into bowls and serve steaming.

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