Chicken Noodle Soup

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery sticks, sliced
• 2 garlic cloves, crushed
• 4 bone-in chicken thighs, skin removed
• 1½ litres chicken stock
• 2 thyme sprigs
• 150 g egg noodles
• 2 tbsp chopped parsley
• ½ lemon, juiced

Method

1. Heat the oil in a large pan and cook the onion, carrots and celery for 8 minutes until softened. Add the garlic for 1 minute.
2. Add the chicken, stock and thyme. Bring to the boil, then simmer gently for 30 minutes until the chicken is cooked through.
3. Lift out the chicken, shred the meat off the bones with two forks and return it to the pan.
4. Add the noodles and simmer for 4–5 minutes until tender.
5. Stir in the parsley and lemon juice, season well and serve.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.