Chicken Noodle Soup Recipe

Publish Date
Tuesday, 4 August 2015, 3:03PM

The temperature has dropped this week and we could all use a pick-me-up. Nothing says comfort food like a steaming bowl of tender noodles, meat, and vegetables floating in a delicious hot broth. Our chicken noodle soup is so easy to make, why not have it for dinner tonight!

Serves: 4

2 pieces skinless, boneless chicken breast
2 onions, 1 halved and 1 chopped
2 cloves garlic, crushed
1 bay leaf
2 tablespoons extra virgin olive oil
3 carrots, chopped or thinly sliced
4 small ribs celery, finely chopped
Salt and pepper
4 cups chicken broth
1/3 pound wide egg noodles
4 spring onions, thinly sliced on an angle
1/4 cup finely chopped flat leaf parsley
1/4 cup fresh dill, chopped
Grated peel of 1 lemon


  1. In a large saucepan, combine the chicken, halved onion, garlic, bay leaf and enough water to cover. Bring to a boil, then lower the heat and simmer gently until the chicken is cooked through, 15-20 minutes.

  2. While the chicken is cooking, in a soup pot or Dutch oven, heat the olive oil over a medium heat. Add the chopped onion, carrots and celery; add the sugar and season with salt and pepper. Cover the pot and cook until the vegetables are softened, about 8 minutes.

  3. Add the chicken broth and 2 cups water to the pot and bring to a boil. Shred the poached chicken into pieces and add to the soup. Stir in the egg noodles and cook until al dente, about 5 minutes. Turn off the heat and stir in the spring onions, parsley, dill and lemon peel. Season with salt and pepper.

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