Chicken noodle soup

 

                Once the soup has completely cooled, add the rest of the pasta. This will prevent them from becoming overcooked.

For 6 servings

• 15ml olive oil
• 1 onion, chopped
• ½ white leek, cut into 1 cm (½ in.) cubes
• 2 carrots, peeled and cut into 1 cm (½ in.) cubes
• 2 celery stalks, cut into 1 cm (½ in.) cubes
• 2 garlic cloves, minced
• 1 liter (4 cups) chicken broth
• 1 bay leaf
• 30ml fresh parsley, chopped
• 1 chicken breast
• 250 ml (1 cup) pasta of your choice
• Salt and pepper

1. In a large saucepan, heat the oil and sauté the onion and leek for 3 to 4 minutes.
2. Add the carrots, celery and garlic, then continue cooking for 5 to 6 minutes.
3. Pour in the chicken broth, add the bay leaf and parsley, and place the chicken breast in the broth.
4. Simmer for 20 minutes over low heat, remove the chicken breast, let the meat cool for a few minutes and cut into cubes.
5. Return the meat to the soup, season and continue cooking for 5 to 7 minutes.
6. Cook the pasta in a large pot of boiling water according to the cooking time indicated on the package.
7. Drain and reserve.
8. Serve the soup with the desired amount of pasta.

BON APPÉTIT