Chicken Noodle Soup

Estelle  Chait
by Estelle Chait
6-10 servings
35 min

Soup season is here! Hello cozy sweaters, boots, and big pots of bubbly goodness. Wether you are feeling under the weather or simply need a hug in the form of food- chicken soup is for you. Today we are making it even more hearty with the addition of egg noodles! I like to make my own chicken stock to use as the base- throughout the week I save any carrot peels, random onion halves, and too-dried-to-use herbs in a ziplock back and pop it in the freezer. I also add in roast chicken carvases- tons of flavour, and the bones from meat if my husband has recently smoked any! Come soup making time I throw it all in a pot, add water to cover, and let it simmer for as many hours as I have to give it. If you want to use store bought broth, go for it! The flavor from leeks cooked with lots of olive oil, carrots and celery are the perfect combination.

Recipe details
  • 6-10  servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • 1/4 cup olive oil
  • 1/2 leek, sliced into thin rings
  • 1 onion, finely diced
  • 4 cloves garlic
  • 3 carrots, peeled and cubed
  • 1 cup celery, diced
  • 8 cups chicken broth
  • 1 tsp dry thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 chicken thighs
  • 225 gram egg noodles

Saute onion and leeks for 2 minutes in the olive oil. Add garlic, saute a couple more minutes, till garlic is fragrant.
Add carrot and celery and cook until vegetables are just soft.
Add broth and seasonings. Add chicken.
Cook until the chicken is fully cooked and falling apart, 30-45 minutes.
Remove chicken from the pot and shred. Discard the bones and skin and add the meat back to the pot along with the egg noodles.
Cook until the noodles are soft, about 12 more minutes. Serve.
Estelle  Chait
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