Chicken Noodle Soup

For 2 servings

• olive oil1 tbsp
• onion, chopped1/2
• carrot, diced1
• celery stick, diced1
• garlic clove, crushed1
• chicken stock600 ml
• chicken breast1
• dried egg noodles (or vermicelli)100 g
• salt and pepperto taste
• fresh parsley, choppedto serve

1. 1

   Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook for 6 to 7 minutes until softened.

2. 2

   Add the garlic and cook for 30 seconds until fragrant.

3. 3

   Pour in the chicken stock and add the whole chicken breast. Bring to a gentle simmer.

4. 4

   Cover and cook for 15 minutes, until the chicken is cooked through with no pink in the middle.

5. 5

   Remove the chicken breast with tongs or a slotted spoon, and set aside on a plate to cool slightly. Once cool enough to handle, shred it into bite sized pieces using two forks.

6. 6

   Add the noodles to the simmering pot and cook according to the packet instructions, usually 4 to 5 minutes.

7. 7

   Return the shredded chicken to the pot and warm through for 1 to 2 minutes.

8. 8

   Season with salt and pepper to taste, scatter with fresh parsley, and serve hot.