In season当季American美式
Chicken Noodle Soup鸡肉面汤
A 6-serving recipe with a 50-minute beginner workflow, exact seasoning and visible checkpoints.鸡肉与胡萝卜、芹菜煮成汤，再加入意面，做一锅有肉、有菜也有主食的热汤。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Dice 1 onion, 2 carrots and 2 celery stalks to 1 cm. Use 1 lb / 450 g boneless skinless chicken breast, 8 cups low-sodium chicken broth, 2 thyme sprigs, 6 oz / 170 g egg noodles, 1 tbsp oil, 1 tsp fine salt and ¼ tsp pepper.1洋葱、2胡萝卜、2芹菜茎切1厘米丁；用450克去骨去皮鸡胸、8杯低钠鸡汤、2枝百里香、170克鸡蛋面、1大匙油、1小匙细盐、¼小匙胡椒。
Written for 6 servings · cooking more? Use batches按 6 人份写 · 加量请分批按 6 人份寫 · 加量請分批Para 6 porciones · si haces más, por tandas6인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 6 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方6人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
Ingredients食材
- Chicken鸡肉1 lb磅
- Carrot胡萝卜2
- Celery芹菜2 stalks根
- Onion洋葱1
- Pasta意面6 oz盎司
- Chicken broth鸡汤8 cups杯
- Thyme百里香2 sprigs枝
- Fine salt细盐1 tsp小勺
- Black pepper黑胡椒0.25 tsp小勺
- Neutral oil植物油1 tbsp大勺
Method做法
Pour 1 tbsp oil into a large pot and swirl it around.
大锅里倒1大匙油，转一圈让油铺开。
The fat coats the pan and glistens, but isn't smoking.油脂铺满锅底发亮，不冒烟。
Common mistake & quick fix容易错在哪，怎么补救
If oil or butter smokes, lift the pan off heat for 1 minute and lower heat before continuing.油或黄油冒烟就离火1分钟，调小后继续。
Add the onion, carrots, and celery and cook, stirring every minute.
下洋葱、胡萝卜和芹菜，每分钟翻炒一下。
The onion is translucent with soft edges, not blackened.洋葱半透明、边缘软，不发黑。
Common mistake & quick fix容易错在哪，怎么补救
If browning before soft, lower heat and add 1 tbsp water; stir to loosen the bottom.蔬菜还没软就开始变褐时，调小火，加1大匙水，铲起粘在锅底的食材。
Add the broth, thyme, and the whole chicken breast, and bring to a boil.
加高汤、百里香和整块鸡胸，煮开。
Water bubbles steadily around the pieces.食材周围水稳定冒泡。
Common mistake & quick fix容易错在哪，怎么补救
If boiling over, lower heat; keep enough water to cover the pieces by 2 cm.溢锅就调小火，水保持高于食材2厘米。
Simmer partly covered until the chicken is cooked through.
半盖着煮到鸡肉熟透。
The thickest center reads 165°F (74°C) on a food thermometer; color alone is not proof.食品温度计测最厚中心达165°F (74°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Lift the chicken onto a clean board, shred it with 2 forks, and return it to the pot; fish out the thyme stems.
把鸡肉捞到干净砧板上，用两把叉子撕成丝，再放回锅里，捞出百里香梗。
The meat pulls apart easily into 2-cm shreds.肉能轻松撕成2厘米丝。
Common mistake & quick fix容易错在哪，怎么补救
Use 2 forks; if it resists, simmer 5 more minutes. Use a clean board for cooked meat.用两把叉；撕不动就再煮5分钟；熟肉用干净砧板。
Add the noodles, salt, and pepper and simmer.
下面条、盐和胡椒，煮着。
A fork slides into the largest piece with no resistance.叉子轻松扎透最大块。
Common mistake & quick fix容易错在哪，怎么补救
If a fork still meets a hard center, cook for 3 more minutes and check again.叉子仍碰硬芯就再煮或烤3分钟重查。
Ladle the soup into 6 bowls and serve.
把汤分到6只碗里，端上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Chicken鸡肉Thighs stay juicy and forgiving; breasts are leanest. Look for pink, firm meat with no sour smell.鸡腿肉嫩不易柴，鸡胸最低脂。选粉色、紧实、无异味的。
Carrot胡萝卜Beta-carotene—absorbs best with a bit of fat. Firm, bright, no cracks.含β-胡萝卜素，配点油吸收更好。选硬挺、颜色鲜、无裂纹的。
Celery芹菜Crunchy and aromatic; with onion and carrot it forms the classic soup base. Pick firm, tight stalks.爽脆有香气，和洋葱、胡萝卜是经典汤底。挑硬挺紧实的。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Pasta意面Salt the water like the sea; save a cup of pasta water to bind sauces.煮面水要咸；留一杯面汤用来让酱汁挂面。
Chicken broth鸡汤Low-sodium broth lets you season to taste; homemade freezes well.低钠高汤便于自己调味；自制可冷冻。
- Thyme百里香
Earthy herb for roasts and soups; add whole sprigs, fish out stems later.泥土香，适合烤肉和汤；整枝放入，最后捞梗。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- Large pot, tongs, 2 forks, ladle, food thermometer大锅、夹子、两把叉、汤勺、食品温度计
Make it a balanced meal营养搭配建议
Make it a meal: soup + a green salad for fiber + crusty bread or a grilled cheese for carbs and protein.汤变正餐：汤＋绿叶沙拉补纤维＋烤面包或芝士吐司补碳水和蛋白。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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