Chicken Noodle Soup from Scratch
Classic chicken noodle soup: shredded chicken, noodles and vegetables in a flavorful homemade chicken brothfrom scratch!
Ingredients
- 1 fresh carrot peeled
- 1 stalk fresh celery
- 4 cups chicken stock (920 ml), homemade
- 7 oz fresh chicken breast (200 g)
- 2 oz dry pasta (55 g), or vermicelli egg noodles
- ⅓ cup fresh parsley
- 2 tbsp lemon juice
- 1 tbsp olive oil
- pepper
- salt
Instructions
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Slice the fresh carrot and celery. Add the olive oil to the pan. Place it over medium heat until hot. Then add the sliced carrot and celery. Stir fry the vegetables for 4 minutes.
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Then pour in the fresh chicken broth. Add the chicken breast.
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Bring the chicken stock to a gentle simmer. Cover the pan and cook the chicken for 10 minutes until cooked through. Remove it. Let it cook a little and shred it up. Add the pasta or vermicelli to the hot chicken stock.
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Cook the pasta until tender. Then stir in the shredded chicken, parsley and lemon juice.
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Check the seasoning of the chicken noodle soup. Add pepper or salt to taste. Scoop the soup into bowls. Serve hot.
