Chicken Noodle Soup

25 min.


  • freshly ground pepper
    to taste
  • sea salt
    to taste
  • parsley
    1.0 tablespoon
  • egg noodles
    170.0 g
  • cooked shredded chicken
    2.0 cup
  • chicken stock
    3.0 cup
  • bay leaf
    2.0 pc.
  • cloves garlic
    4.0 pc.
  • carrot
    2.0 pc.
  • ribs of celery
    2.0 pc.
  • onion
    1.0 pc.
  • olive oil
    1.0 tablespoon
  1. Heat the butter or olive oil in a large pot set over medium heat. Add the onion, celery and carrots and cook until the onions are translucent, about 5 minutes. Add garlic and cook for 1 minute longer.
  2. Add the chicken stock, bay leaves. Bring to a boil over high heat. Reduce heat to medium and cook until the vegetables are tender, about 15 minutes.
  3. Add the chicken, egg noodles, parsley, salt and pepper. Maintain a low boil until the noodles are tender and the chicken is warmed through.
  4. Homemade noodles in this soup taste amazing, but if you don't have time for that, buy fresh egg noodles (normally there's fresh pasta options in the refrigerated section) from the grocery store. If this dinner is truly last minute, use dried egg noodles or even dried spaghetti/macaroni noodles work well!

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