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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
Mixed fresh herbs
Sous-vide chicken breast or shredded chicken
What You’ll Need
Salt and freshly ground pepper
Olive oil or butter
Makes 4 servings
Active Time: 25 minutes
Total Time: 25 minutes
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.
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.
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.
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.