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  • Writer's pictureNicole Kuhn

Chicken Noodle Soup

I figured it's about time that I share my chicken noodle soup recipe. When I began cooking, it was one of the things that I convinced myself I had to perfect. Chicken noodle soup is a classic dish that is prepared many different ways worldwide. My recipe is pretty classic, as I wanted to keep it delicious and simple.





  • 1/4 cup olive oil

  • 1 large onion, chopped

  • 3 large carrots. sliced

  • 4 stalks celery, chopped

  • 3 cloves garlic, chopped

  • 8 cups chicken broth

  • 2 tsp. chicken bullion

  • 8 oz. egg or farfalle noodles

  • 4 cups shredded chicken

  • 1/2 cup parsley, chopped

  • parmesan cheese, shredded, to taste

  • kosher salt and cracked black pepper to taste


  • Heat olive oil in a soup pot of medium heat.

  • Next, add in onion, carrot, celery, and 1 teaspoon salt, and 1 teaspoon pepper. Cook, stirring frequently until vegetables are soft (about 15 min).

  • Then add in the garlic and cook for about a minute or until fragrant.

  • Add the stock and chicken bullion, bring to a boil.

  • Add in the noodles and cook as directed, then add the chicken and cook for about 2 minutes until warmed through.

  • Taste and season with salt and pepper, then stir in the parsley.

  • Serve warm and topped with parmesan. Enjoy!

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