One-Pot Chicken Noodle Soup

Soft carrot, celery and onion, golden chicken stock, thick udon noodles and shredded chicken.

Serves: 6 | Time: About 45 minutes (with cooked chicken)

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• Kosher salt and black pepper
• 10 cups chicken stock
• 1 lb udon noodles
• 3 cups cooked chicken, shredded
• Fresh parsley and a squeeze of lemon to finish

Method

1. Soften the vegetables. Warm the oil in a Dutch oven over medium. Add the onion, carrots and celery with a pinch of salt and cook until soft, about 10 minutes. Add the garlic for the last minute.
2. Stock in, lid on. Pour in the stock, bring to a simmer, cover and cook 15 minutes so the vegetables flavor the broth.
3. Noodles. Add the udon straight to the pot and simmer until tender, following the package time (fresh udon takes only 2–3 minutes).
4. Chicken. Stir in the shredded chicken and heat through, 3–4 minutes. Season well with salt and pepper and finish with parsley and lemon.

Charlie's Notes

Cut the vegetables small so you get some in every spoonful. If you're making it ahead, cook the noodles separately so they don't soak up all the broth overnight.

To Pour

A cold Pinot Grigio.