Classic Chicken Noodle Soup

Whether you’re stressed or sniffling, feeling chilly or super busy, chicken soup is here for you. This quick and easy version is packed with fresh herbs, and it simmers in minutes.

What You Get

Egg noodles

Carrots

Garlic

Mixed fresh herbs

Sous-vide chicken breast or shredded chicken

Mirepoix

Chicken broth

What You’ll Need

Salt and freshly ground pepper

Olive oil or butter

Makes 4 servings

Active Time: 25 minutes 

Total Time: 25 minutes 

Step 1

Bring a pot of salted water to a boil. Add two-thirds of the egg noodles and cook until al dente, about 4 minutes or according to package instructions. Drain, drizzle lightly with oil, and toss to coat.

Step 2

Slice the carrots into rounds about ¼-inch thick. Slice 3 or 4 cloves of garlic. Pick the herbs, toss the stems, and chop the leaves. Remove the chicken from the packaging, and if necessary, shred or dice it into bite-size pieces.

Step 3

In a pot over medium-high heat, warm 2 tablespoons olive oil or butter. Add the mirepoix, season with a pinch of salt, and sauté until it begins to turn translucent, 4 to 5 minutes. Add the garlic and half of the herbs and stir until fragrant, 2 minutes longer. Add the carrots and broth, bring to a simmer, and cook until the carrots are tender and the herbs have infused the broth, 5 minutes. Add the chicken and simmer to warm through. Season to taste with salt.

Step 4

Heap the noodles and a pinch of the remaining fresh herbs in bowls, and pour the broth over, spooning the carrots and chicken on top. Grind with pepper, drizzle with olive oil, and serve warm.

Contains: eggs, wheat.