This simple yet soothing chicken noodle soup can be packed into a thermos for school lunches, and stored in fridge for three days or freezer for up to six months.
1 tbsp vegetable oil
1 large onion, chopped
2 stalks celery, chopped
3 medium carrots, chopped
10 cups chicken broth
1 3/4 cups extra fine egg noodles
675 g skinless, boneless chicken breasts, thinly sliced
pinch freshly ground black pepper
salt, to taste
Heat a large pot over medium heat, add oil, onions, celery and carrots, and cook, stirring until soft, about 5 minutes. Add chicken stock, bring to a boil, then add noodles.
Cook 1 minute, then add chicken, reducing heat to a simmer and cooking until both noodles and chicken are cooked through, about 5 minutes.
Season with salt and pepper, then serve.
Tips: - This recipe is for purists, but those looking for more kick in their bowl can toss on a garnish of chopped green onions, coriander, even a splash of fish sauce or dollop of hot sauce.
- When not using homemade stock, use sodium-reduced chicken stock sold in 1 L Tetra Paks.