Chicken Noodle Soup for Two

Make chicken noodle soup for two, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
300 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
300 g Cooked egg noodles (Cooked weight.)
100 g Leek
100 g Carrot
1 litre Chicken stock (Made up from a cube or a pot.)
1 clove, about 3 g Garlic
A handful, chopped Fresh parsley
Plenty Black pepper
Ingredient notes on the recipe page.

METHOD
1. Bring the stock to a bare simmer with the garlic, sliced. Lower in the whole chicken breasts and poach for twelve to fourteen minutes, until the thickest part is no longer pink. Lift them out onto a board.
2. Add the leek in thin rounds and the carrot in thin coins to the stock and simmer for six minutes, until the carrot gives to a knife.
3. Shred the chicken with two forks and return it with the noodles. Two minutes to heat through, then parsley and a lot of black pepper.
4. Taste before salting. Stock cubes vary a great deal and this may need none.

Contains gluten cereals, eggs and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chicken-noodle-soup-for-two

AI-generated images illustrating the recipe.

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