Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 25 min
Ingredients: ½ Cucumber (sliced into rounds); 24 oz Water; 2 TBSP Extra-virgin olive oil; ½ cup Carrots (peeled and diced small); ½ cup Celery (diced); ½ cup Onion (diced small); 4 clove 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; 1 TBSP Butter

Chicken Noodle Soup

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Prep Time: 15

Cook Time: 25

Servings:

Calories: 518kcal

Ingredients

Cucumber Water

½ Cucumber sliced into rounds
24 oz Water

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 clove 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
1 TBSP Butter

US Customary - Metric

Instructions

Prep ingredients per the instructions above.
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.
Serve the soup with bread and cucumber water.

Nutrition