Chicken Noodle Soup

Ingredients

• 400 g boneless chicken thighs
• 1.5 litres good chicken stock
• 1 onion, finely diced
• 2 carrots, sliced into coins
• 2 celery sticks, sliced
• 25 g butter
• 150 g egg noodles
• a few sprigs of thyme
• a handful of parsley, chopped
• juice of half a lemon

Method

1. Sweat the vegetables

   Cook the onion, carrot and celery in the butter until softened but not coloured.

   10 min

2. Poach the chicken

   Add the stock and thyme, bring to a bare simmer and poach the chicken whole. Simmer, never boil — a rolling boil makes the meat stringy.

   15 min

3. Shred

   Lift out the chicken, shred it with two forks and return it to the pot.

4. Cook the noodles

   Add the noodles and cook until just tender. If you plan to keep leftovers, cook the noodles separately — they turn to pulp sitting in hot broth.

   5 min

5. Finish

   Season well, then add the parsley and a squeeze of lemon to lift the whole pot.