Classic Chicken Noodle Soup Kit

What You Get

Egg noodles

Carrots

Garlic

Mixed fresh herbs

Sous-vide chicken breast or shredded chicken

Mirepoix

Chicken broth

What You'll Need

Salt and freshly ground pepper

Olive oil or butter

Step 1

Bring a pot of salted water to a boil. Add two-thirds of the egg noodles and cook until al dente, about 4 minutes or according to package instructions. Drain, drizzle lightly with oil, and toss to coat.

Step 2

Slice the carrots into rounds about ¼-inch thick. Slice 3 or 4 cloves of garlic. Pick the herbs, toss the stems, and chop the leaves. Remove the chicken from the packaging, and if necessary, shred or dice it into bite-size pieces.

Step 3

In a pot over medium-high heat, warm 2 tablespoons olive oil or butter. Add the mirepoix, season with a pinch of salt, and sauté until it begins to turn translucent, 4 to 5 minutes. Add the garlic and half of the herbs and stir until fragrant, 2 minutes longer. Add the carrots and broth, bring to a simmer, and cook until the carrots are tender and the herbs have infused the broth, 5 minutes. Add the chicken and simmer to warm through. Season to taste with salt.

Step 4

Heap the noodles and a pinch of the remaining fresh herbs in bowls, and pour the broth over, spooning the carrots and chicken on top. Grind with pepper, drizzle with olive oil, and serve warm.