Classic Chicken Noodle Soup

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 (120 g) onion, chopped
• 3 (160 g) carrots, sliced
• 3 (120 g) celery stalks, sliced
• 3 (9 g) garlic cloves, minced
• 1 tsp (1 g) dried thyme
• 8 cups (1920 ml) low-sodium chicken broth
• 14 oz (400 g) chicken breast
• 4 oz (115 g) whole grain spaghetti, broken into short pieces
• 1/2 cup (15 g) chopped fresh parsley
• 1/4 cup (20 g) grated Parmesan cheese

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Method

1. Soften the onion, carrots and celery in the oil in a large pot over medium heat 6 minutes, adding the garlic and thyme for the last minute.
2. Pour in the broth, cover and bring it to a boil over high heat. Halve the chicken breasts lengthwise, lay them in and simmer gently 3 minutes, then drop in the broken spaghetti and simmer 8-9 minutes more, until the pasta is tender and the chicken reads 74°C (165°F).
3. Lift the chicken out, shred it with two forks and return it. Stir in the parsley and grate a little Parmesan over each bowl.