Chicken Noodle Soup
Yields 6 servings
2 cups low-sodium chicken stock
1 carrot, peeled and diced
2 celery stalks, diced
1 yellow onion,diced
1 teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon ground pepper
2 boneless, skinless chicken breasts
8 ounces egg noodles
¼ cup chopped fresh flat-leaf parsley
⅛ teaspoon hot sauce, like Tabasco
In a large pot over high heat, add chicken stock, carrots, celery, onion, thyme, salt and pepper. Bring to a boil and add chicken breasts. Cover pot and boil on high for 20 minutes, or until the chicken’s internal temperature reaches 165 degrees F.
Remove chicken from the soup and set aside to cool. Add egg noodles and stir well. Boil for 10 minutes.
Once the chicken is cool enough to handle, shred into bite-sized pieces. Stir shredded chicken back into the soup. Stir in parsley and hot sauce