Chicken Noodle Soup

Ingredients

• 600 gBoneless skinless chicken thighs, cut into 1-inch pieces
• 400 gBroad egg noodles
• 3 mediumCarrots, peeled and diced
• 3 stalksCelery, diced
• 1 mediumYellow onions, diced
• 6 cupsChicken broth (low sodium)
• 1 tspDried thyme
• 2 clovesGarlic, minced
• 1 tbspCanola oil
• 1 tspSalt
• 1 tspGround black pepper

Method

1. Heat 15 ml canola oil in a large pot or Dutch oven over medium heat. Add the 250 g diced yellow onion, 240 g diced carrots, and 150 g diced celery. Cook, stirring occasionally, until vegetables begin to soften, about 8-10 minutes.⏱ 10 min timer in cook mode
2. Add the 10 g minced garlic and 2.5 g dried thyme to the pot. Cook for 1 minute until fragrant.⏱ 1 min timer in cook mode
3. Add the 600 g chicken thighs and 1500 ml chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.⏱ 15 min timer in cook mode
4. Carefully remove the cooked chicken thighs from the pot and place them on a cutting board. Shred the chicken into bite-sized pieces using two forks, then return the shredded chicken to the pot.
5. Add the 400 g broad egg noodles to the simmering soup. Increase heat to medium-high and cook for 8-10 minutes, or until the noodles are tender.⏱ 10 min timer in cook mode
6. Season the soup with 6 g salt and 2.5 g ground black pepper. Ladle hot soup into bowls and serve immediately.