The from-scratch classic, shredded chicken, egg noodles, sweet vegetables

≈ $7.68/serving$8.67at the cheapest of your stores this week · 11 ingredients on sale

Ingredients

• chicken thigh450 g
• egg noodle120 g
• carrot2 ea
• celery2 stalks
• yellow onion1 ea
• garlic2 cloves
• chicken stock3½ cups
• bay leaves1 leaf
• thyme leaves1 tsp dried
• butter4 tsp
• bread4 thick slices
• dill (optional)2 tbsp chopped

Method

1Poach the chicken

• •Bring the stock and bay leaf to a bare simmer in a soup pot.
• •Slide in the chicken thighs and poach gently 20 minutes until cooked through.
• •Lift out the chicken and shred it with two forks, discarding skin and bones.
• •Keep the poaching stock in the pot.

2Prep

• •Meanwhile, slice the carrots and celery into 1/4 inch pieces.
• •Dice the onion.
• •Mince the garlic.

3Build the soup

• •Heat 1 tbsp oil in a second pot over medium.
• •Sweat the onion, carrot and celery 6 minutes until softened.
• •Add the garlic and thyme and cook 30 seconds until fragrant.
• •Pour the poaching stock over the vegetables and bring to a simmer.
• •Add the egg noodles and cook 6 to 7 minutes until tender.
• •Return the shredded chicken for the last 2 minutes and season well with salt.

4Plate

• •Toast the bread and spread with butter.
• •Ladle the soup into bowls and garnish with dill if desired.
• •Serve the buttered toast for dunking.