How to Make Chicken Noodle Soup

• 2 tbsp butter or oil
• 1 onion, 2 carrots, 2 celery stalks, diced
• 2 cloves garlic
• 8 cups chicken stock
• 3 cups shredded cooked chicken
• 6 oz (170 g) egg noodles
• Salt, pepper, parsley, bay leaf

1. Soften the onion, carrot, and celery in butter for 8 minutes, then add the garlic.
2. Pour in the stock with a bay leaf and bring to a simmer.
3. Add the noodles and cook until just tender, 6–8 minutes.
4. Stir in the shredded chicken and heat through for 3 minutes.
5. Season well and finish with parsley.

• Cook noodles separately if you plan to keep leftovers — they swell in the pot overnight.
• A leftover roast chicken carcass makes better stock than anything in a box.

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