December’s Mouth-Friendly Recipe 2014

Quick Chicken Noodle Soup


  • 2 tbsp olive oil
  • 2 medium carrots, peeled and chopped
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 2 bay leaves
  • Salt and pepper
  • 6 cups chicken stock
  • 1 lb chicken breast tenders, diced
  • ½ lb wide egg noodles
  • Fresh parsley, chopped
  • Fresh dill, chopped


Warm a large pot over medium heat. Add the olive oil to the pot, and then toss in the chopped vegetables. Add bay leaves and season the veggies with salt and pepper to taste. Pour chicken stock into the pot and bring to a boil. Add the diced chicken and return the soup to a boil. Once it boils, turn the heat down to medium and cook chicken for two minutes. Add the egg noodles and cook for another six minutes or until noodles are tender. Remove from heat and add parsley and dill to taste. Remove bay leaves before serving.

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