This recipe brings the classic flavors of chicken noodle soup straight to your Suvie. Overcooked noodles are the scourge of many homemade soups, and most recipes require that you cook the noodles separately to keep them from getting mushy. Luckily, Suvie takes care of all of this for you by cooking the pasta to the perfect al dente texture so that you can add it directly to your soup. This separate cooking method is also ideal for leftovers: all you have to do is reheat the soup, add the noodles to a bowl, and pour the piping hot soup over the noodles to reheat. If we had to guess, though, we doubt this soup will last long enough for you to enjoy it the next day!
Note: to speed up prep you can substitute 3 cups of pre-cut mirepoix for the carrots, celery, and onion.
Chicken Noodle Soup
- 1 ½ lbs boneless, skinless chicken breasts
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 3 medium carrots
- 3 stalks celery
- 2 sprigs of fresh thyme
- 2 bay leaves
- 3 cups egg noodles
- 4 cups chicken broth
- 2 tbsp chopped fresh parsley leaves, to serve
Pat chicken dry and season with 1 tsp salt and 1 tsp black pepper. Chop carrots and celery.
Divide the chicken, onions, garlic, carrots, celery, chicken broth, thyme, bay leaves, 1 tsp salt, and ½ tsp pepper evenly between 2 Suvie pans. Put the egg noodles in a starch pan. Insert all pans into your Suvie.
Input settings and cook.
My Cook > Slow Cook Settings
LOW, 3 hours
Starch: 8 minutes
After the chicken has finished cooking, remove all the pans from your Suvie.
Transfer chicken breasts to a cutting board and shred into pieces with two forks, or cut into ½” cubes. Remove and discard thyme and bay leaves. Divide pasta evenly between 4 bowls. Return chicken to Suvie pans and season to taste with salt and pepper. Spoon soup over the noodles, stirring to incorporate. Garnish with parsley and serve.
Nutritional Information per serving (4 servings per recipe): Calories 310, Total Fat 5g, Total Carbohydrates 27g, Total Sodium 1000mg, Total Protein 36g