Chicken Noodle Soup

Chicken Noodle Soup

Recipe of the Month – Chicken Noodle Soup


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 8 cups chicken broth
  • 2 cups cooked chicken, shredded or cubed (use rotisserie chicken for convenience)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • 2 cups egg noodles or any pasta of your choice
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Prepare the Base:
    • In a large pot, heat the olive oil over medium heat.
    • Add the chopped onion and cook until it becomes translucent, about 5 minutes.
    • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
  2. Add Vegetables:
    • Add the sliced carrots and celery to the pot.
    • Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Simmer the Soup:
    • Pour in the chicken broth and add the shredded or cubed chicken.
    • Stir in the dried thyme, dried parsley, and bay leaf.
    • Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes.
  4. Cook the Noodles:
    • While the soup is simmering, bring a separate pot of water to a boil and cook the egg noodles according to the package instructions until al dente. Drain and set aside.
  5. Combine and Finish:
    • Remove the bay leaf from the soup.
    • Add the cooked noodles to the soup and stir to combine.
    • Season with salt and pepper to taste.
  6. Serve:
    • Ladle the soup into bowls and garnish with fresh parsley.


  • For richer flavour, use homemade chicken broth or stock.
  • You can add other vegetables such as peas, corn, or potatoes for variety.
  • If you prefer a creamier soup, stir in 1/2 cup of heavy cream or milk at the end.

This Chicken Noodle Soup is hearty, flavourful, and perfect for any time you need a comforting meal.

Enjoy x

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