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Easy Chicken Noodle Soup Recipe

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by Erin (subscribe)
I travel as much as possible at home and abroad. I'm always ready for new experiences
Published May 5th 2020
Simple recipe for the classic favourite
This hearty recipe is good any time of the year but was made with cold weather or illness in mind. The recipe here can be seasoned and adjusted as you like to variable tastes. This recipe uses basil, parsley, and bay leaves, however, it is just as good with variations like oregano or thyme. Experiment with a few flavour combinations using this base until you find your favourite.



125 g all-purpose flour
pinch of salt
1 egg beaten with 2 tbsp cold water


2 chicken breasts
1 onion
2 celery
2 carrots
2 garlic cloves
1 L chicken stock
1/2 tsp dried basil
3 bay leaves
1 tsp dried parsley
salt and pepper


1. Cut the chicken into cube-sized pieces and sauté until cooked. Or just use already prepared chicken from the shop for an even faster prep time.
2. Chop all of the vegetables and cook for about 3 minutes (in a pan separate from the chicken).
3. Add the spices and cooked chicken to the vegetables and cook for an additional 1-2 minutes.
4. Add the chicken stock and allow to simmer. You may need to add more or less stock depending on personal preference.

For the noodles:

While the soup is simmering, combine the flour, salt, egg water and form into a dough. Roll the dough on a floured surface. Using a pastry or pizza cutter, cut the dough into noodle-sized pieces. Add the noodles to the soup. They are cooked when they rise to the top (about 2-3 minutes). The noodles will expand in size.

As soon as the noodles are done, the soup is ready to serve. It should take less than 25 minutes to prepare and cook.
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Cost: Inexpensive
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