The lunch edit 789

Chicken Noodle Soup for Two

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

2 servings · 8 ingredients · 4 steps

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Chicken Noodle Soup for Two, plated and ready to serve. — The finished recipe. Chicken Noodle Soup for Two

Ingredients 1 to 6 for chicken noodle soup for two arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for chicken noodle soup for two arranged separately on a dark worktop. — Ingredients 7 to 8. A handful, chopped Fresh parsley. Plenty Black pepper

Chicken Noodle Soup for Two, preparation step 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. — Step 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.

Chicken Noodle Soup for Two, preparation step 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. — Step 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.

Chicken Noodle Soup for Two, preparation step 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. — Step 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.

The finished chicken noodle soup for two. — Step 4. Taste before salting. Stock cubes vary a great deal and this may need none.

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