Chicken and Vegetable Noodle Soup

Method

1. 1

   Heat the olive oil in a large pot over medium heat and sauté the onion, carrot and celery until softened, about 6 minutes.

2. 2

   Add the garlic and cook 30 seconds until fragrant.

3. 3

   Pour in the stock, add the bay leaf and the whole chicken breast, and bring to a simmer.

4. 4

   Cook until the chicken is cooked through, about 15 minutes, then lift it out.

5. 5

   While the chicken cools slightly, add the broken spaghetti to the simmering pot and cook until tender, about 8 minutes.

6. 6

   Shred the chicken with two forks and return it to the pot.

   💡 Shred it while it's still warm — cold chicken tears into ragged, stringy pieces instead of clean shreds.

7. 7

   Simmer 2 minutes more to heat through, then season with salt and pepper and stir in the parsley.