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Chicken Noodle Soup

Chicken Noodle Soup



  • 4 tablespoons olive oil
  • 1 large onion, chopped
  • 3 large carrots, sliced
  • 4 stalks celery, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 3 cloves garlic, chopped
  • 2L chicken stock
  • 250g egg noodles
  • 4 cups shredded cooked chicken breast
  • Handful parsley, chopped
  • Parmesan cheese, shredded, to taste


  1. Heat the olive oil over medium heat in a large soup pot.

  2. Add the onion, carrots, celery and 1 teaspoon each salt and pepper.

  3. Cook, stirring frequently, until the vegetables are soft. About 15mins.

  4. Add the garlic and cook for 1 min.

  5. Add the stock and bring to the boil.

  6. Add the noodles and cook for 6 mins, then add the chicken and cook for a further 2 mins, until the noodles are cooked and the chicken is warmed through.

  7. Season to taste with salt and pepper, then stir in the parsley.

Serve topped with parmesan.