Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 25 min
Ingredients: 24 oz Water; ½ Cucumber (sliced into rounds); 2 TBSP Extra-virgin olive oil; ½ cup Carrots (peeled and diced small); ½ cup Celery (diced); ½ cup Onion (diced small); 4 cloves Garlic (minced); 6 cups Chicken broth; 4 oz Chicken breast boneless skinless (diced into bite-sized pieces); 2 sprigs Fresh thyme; Salt (to taste); Black pepper (to taste); 2 oz Egg noodles; 2 slices Your choice of bread; 2 TBSP Butter (for spreading)

Chicken Noodle Soup

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Prep Time: 15

Cook Time: 25

Servings:

Calories: 568kcal

Ingredients

Cucumber Water

24 oz Water
½ Cucumber sliced into rounds

Chicken Noodle Soup

2 TBSP Extra-virgin olive oil
½ cup Carrots peeled and diced small
½ cup Celery diced
½ cup Onion diced small
4 cloves Garlic minced
6 cups Chicken broth
4 oz Chicken breast boneless skinless diced into bite-sized pieces
2 sprigs Fresh thyme
Salt to taste
Black pepper to taste
2 oz Egg noodles
2 slices Your choice of bread
2 TBSP Butter for spreading

US Customary - Metric

Instructions

Place the cucumber rounds into the water and let infuse in the refrigerator for at least 15 minutes.
Heat a pot over medium heat. Once hot, add the oil followed by the carrots, celery, onion, and garlic. Sauté until the celery begins to soften.
Add the chicken broth, chicken, thyme, salt, and pepper, and bring to a simmer for about 25 minutes, covered with a vented lid.
Add the noodles to the pot and cook with the lid on until tender; refer to the directions on the package for cooking time.
Toast the bread optional. Spread with butter.
To Finish the Soup: Taste the soup and adjust the seasoning with salt and pepper. Remove the thyme sprigs.
To Serve: Ladle soup into a bowl. Serve with a side of bread and butter and a glass of cucumber water.

Nutrition