Name: Chicken noodle soup
Total time: 50 min
Yield: 6 servings
Ingredients: 1.5 lb Chicken breast; 12 oz Egg noodles; 4 Carrots; 4 stalks Celery; 1 Yellow onion; 64 oz Chicken stock; 1 bunch Fresh parsley; 2 Bay leaves; 2 tsp Salt; 1 tsp Black pepper

Chicken noodle soup

What you want when somebody in the house is ill. Makes enough for tomorrow.

How many people are eating

Written for 6. Everything below is scaled to 6.

What goes on the list — untick anything you have

1.5 lb Chicken breast
12 oz Egg noodles
4 Carrots
4 stalks Celery
1 Yellow onion
64 oz Chicken stock
1 bunch Fresh parsley
2 Bay leaves· most people have this
2 tsp Salt· most people have this
1 tsp Black pepper· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 50 minutes

Soften the diced onion, carrot and celery in a big pot for 8 minutes.
Add the stock and bay leaves and bring to a gentle simmer.
Slide in the whole chicken breasts and poach them 15 minutes, then lift out and shred with two forks.
Cook the noodles in the broth for the time on the packet.
Return the chicken, season properly, and finish with a lot of chopped parsley.
If it is for tomorrow, cook the noodles separately — they drink the broth overnight.

Amounts are on the list above — they change with the number of people; the steps do not.