Chicken breast: 100g (3.5 oz, cooked and shredded), Egg noodles: 50g (1 cup, dry), Carrot: 75g (1 medium, diced), Celery: 50g (1 stalk, diced), Onion: 50g (1/3 medium, diced), Garlic: 3g (1 clove, minced), Chicken broth: 400ml (1 3/4 cups), Olive oil: 5ml (1 tsp), Thyme: 1g (1/2 tsp, dried), Bay leaf: 1, Fresh parsley: 5g (1 tbsp, chopped), Lemon juice: 5ml (1 tsp), Salt: to taste, Black pepper: to taste
1. Heat 5ml olive oil in a pot over medium heat. 2. Add 50g diced onion, 75g diced carrot, and 50g diced celery. Cook for 5 minutes until softened. 3. Add 3g minced garlic and cook for 30 seconds until fragrant. 4. Add 400ml chicken broth, 1g dried thyme, and 1 bay leaf. 5. Bring to a boil, then reduce heat and simmer for 10 minutes. 6. Add 50g egg noodles and simmer for 6-8 minutes until noodles are tender. 7. Add 100g shredded chicken and simmer for 2 minutes until heated through. 8. Remove bay leaf and stir in 5ml lemon juice. 9. Season with salt and pepper to taste. 10. Serve garnished with 5g chopped parsley.
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