INGREDIENTS:

• 2 small onions
• 2 carrots
• 2 celery sticks
• 200 grams mushrooms
• 4 boneless chicken thighs
• 2 tablespoons vegetable stock powder
• 150 grams egg noodles
• Water
• 2 tablespoons olive oil

• A pinch of salt and pepper 

METHOD:

1. Begin by preparing your ingredients. Chop the small onions, carrots, celery sticks, and mushrooms.
2. In a Cast Iron Double Oven, place it on the stove, and heat up a generous amount of olive oil over medium heat.
3. Add the chopped vegetables along with a pinch of salt and pepper to the heated Cast Iron Double Dutch Oven. Cover it with the lid and let them sauté for about five minutes or until the vegetables become soft.
4. Place the boneless chicken thighs into the Double Dutch Oven, covering them with the lid.
5. Boil water in a kettle and pour enough boiling water into the Double Dutch Oven to cover all the ingredients. Stir in the vegetable stock powder.
6. Reduce the heat to low, cover the Double Dutch Oven with the lid, and let the soup simmer for 30-40 minutes. Once done, remove the chicken thighs, shred the meat, and discard the bones.
7. Top up the soup with more boiling water as needed, and add an additional scoop of vegetable stock powder for flavour.
8. Stir in the egg noodles and let them soften in the soup for about 10 minutes, or until they are tender.
9. Serve the chicken noodle soup hot, garnishing each bowl with a sprinkle of rock salt. Enjoy!