Soup, Dinner Salad & Two Bread Sticks Recipe

Prepare and Sear Chicken

Pat chicken breasts dry and season both sides with 0.5 tsp salt and 0.25 tsp pepper. Heat 1 tbs olive oil in a medium pot over medium-high heat. Sear chicken 2 minutes per side just to color (doesn't need to be cooked through). Remove chicken and set aside.

Sweat Aromatics

In the same pot, add the minced onion, diced carrot and diced celery. Cook 4–5 minutes over medium heat until softened. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Simmer Soup

Add 4 cups chicken stock (and optional 1 cup additional broth if you prefer more liquid), dried thyme, bay leaf, remaining salt and pepper. Return seared chicken to the pot. Bring to a gentle boil, then reduce heat to low and simmer, covered, 12–15 minutes until chicken is cooked through (internal temperature 165°F / 74°C).

Shred Chicken and Cook Noodles

Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the pot. Bring soup back to a simmer and add 3 oz uncooked egg noodles. Cook uncovered until noodles are tender, 6–8 minutes (follow package guidance if different). Taste and adjust seasoning.

Finish

Remove and discard bay leaf. Stir in chopped fresh parsley. Ladle into bowls to serve as the soup portion of the combo.

Assemble greens: place 2 cups mixed salad greens into a shallow salad bowl or plate.

Add vegetables: scatter 6 halved cherry tomatoes, 1/4 sliced cucumber, 1 tbsp thinly sliced red onion and 1 tbsp shredded carrot evenly over the greens.

Season and Dress: sprinkle 1/8 tsp salt and 1/8 tsp black pepper over the salad. Drizzle 2 tbs salad dressing evenly over the top and toss lightly so ingredients are coated.

Finish: top with 2 tbs croutons just before serving to keep them crisp.

Bake or Heat Bread Sticks: follow package instructions for 2 frozen/ready bread sticks — typically bake at 350°F (175°C) for 8–10 minutes until warmed and lightly golden. If reheating pre-baked bread sticks, warm 5–7 minutes.

Brush with flavored butter: combine 1 tbs melted butter with 1/4 tsp garlic powder and brush over the hot bread sticks. Sprinkle 1 tsp grated Parmesan if using.

Serve warm alongside the soup and salad as the combo plate.