Chicken Noodle Soup Pot

Instructions

1. 1

   Peel and very thinly slice the carrot, thinly slice the celery and finely dice the onion.

2. 2

   Put the vegetables, all 1500 ml chicken broth, thyme, salt and pepper into a 4-liter pot. Cover and heat over high heat until boiling, about 8 minutes, starting with a cold pot.

3. 3

   While the broth heats, cut the raw boneless, skinless chicken breast into small strips no thicker than 1 cm.

4. 4

   Uncover the pot and stir in the chicken. Keep over high heat, uncovered, for about 2 minutes to return the broth to a simmer.

5. 5

   Stir in the dry egg noodles, choosing a variety with a 6-minute package cooking time. Reduce to medium heat and simmer uncovered for about 6 minutes, stirring occasionally, until the noodles are tender. Check several of the thickest chicken pieces with a food thermometer: they must reach 165°F/74°C. Divide the chicken, noodles, vegetables and broth evenly among four bowls.