Hearty Chicken Noodle Soup 4 Two

Yield: Serves 2

Ingredients

• (12-ounce) bone-in split chicken breast, trimmed

• ¼ teaspoon table salt and pepper

• 2 tablespoon vegetable oil

• ½ chopped onion

• 1 chopped carrot, cut into ½ inch slices

• 1 stalk celery, minced

• 1 tablespoon flour

• ½ teaspoon dried thyme

• 4 cups chicken broth or stock

• ½ cup wide egg noodles

• 1 tablespoon chopped fresh parsley

Directions

1. Pat chicken dry with paper towels and sprinkle with ¼ teaspoon pepper and salt. Heat oil in large saucepan over medium-high heat until shimmering. Add chicken, skin side down, and cook until well browned on skin side, about 5 minutes. Transfer to plate, skin side up.

2.  Add onion, carrot, celery, garlic, thyme, and remaining ¼ teaspoon pepper to fat left in saucepan. Cook until vegetables are softened, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in broth, scraping up any browned bits. Add chicken and bring to boil. Cover; reduce heat to low; and simmer until chicken registers 160 degrees, 14 to 17 minutes.

3.  Remove saucepan from heat. Transfer chicken to plate and let cool slightly, about 10 minutes. Using 2 forks, shred chicken into bite-size pieces; discard skin and bones.

4.  Return soup to boil over high heat and add noodles. Cook, uncovered, until noodles are tender, 7 to 9 minutes, stirring often. Add chicken and parsley and cook until chicken is warmed through, about 1 minute. Season with salt and pepper to taste. Serve.