Fast-Breaking Chicken Soup
A nourishing, golden chicken soup designed to be light yet restorative, perfect for breaking a fast or soothing the soul.
Ingredients
- •1 tablespoon olive oil
- •1 medium yellow onion, finely diced
- •2 large carrots, peeled and sliced into rounds
- •2 stalks celery, thinly sliced
- •6 cups high-quality chicken stock
- •1 pound (450g) boneless, skinless chicken breast, cut into 1-inch cubes
- •1/2 cup fine egg noodles
- •1/4 cup fresh parsley, chopped
- •1/2 teaspoon kosher salt
- •1/4 teaspoon ground black pepper
Instructions
- 1
Heat the olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until softened, about 5 to 7 minutes.
- 2
Pour in the chicken stock and bring the mixture to a gentle boil.
- 3
Add the cubed chicken breast and reduce the heat to a simmer, cooking for about 8 to 10 minutes until the chicken is cooked through.
- 4
Stir in the egg noodles and cook for another 5 to 7 minutes, or until the noodles are tender.
- 5
Remove from heat, stir in the fresh parsley, and season with salt and pepper to taste.
- 6
Ladle into bowls and serve warm.
💡 Chef tips
- For a deeper flavor, use homemade chicken stock instead of store-bought.
- If preparing ahead of time, cook the noodles separately and add them to the soup just before serving to prevent them from becoming mushy.
- You can substitute the egg noodles with matzo balls or rice for a gluten-free variation.
✅ How it should turn out
The finished soup should be clear and golden with tender, succulent chicken and perfectly cooked vegetables, offering a savory, aromatic, and comforting flavor profile.