Classic Chicken Noodle Soup


Created for: Traditional Pot


  1. Place a stockpot over medium heat and coat with the oil.
  2. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6- 10 minutes, until the vegetables are softened but not browned.
  3. Pour in the chicken stock and bring the liquid to a boil.
  4. Add the noodles and simmer for 5- 8 minutes until tender.
  5. Add the chicken, and continue to simmer for a few minutes to heat through; season with salt and pepper.
  6. Sprinkle with chopped parsley before serving.


  • 2 Tbsp (30ml) extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, cut into rounds
  • 2 ribs celery, chopped
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 8 cups (2L) chicken stock
  • 8 oz (226g) egg noodles
  • 1 ½ cups (375ml) shredded cooked chicken
  • Salt to taste
  • Freshly ground black pepper
  • ¼ cup (60ml) flat-leaf parsley, finely chopped

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Main Ingredient: Chicken
Cooking Time: 25-30 minutes
Serving Size: 6