Chicken Noodle Soup

August 29, 2014

There has been a lot of colds in our family so out came the warming and comforting Chicken Noodle Soup…


2 stalks of celery

2 carrots

2 tbsp butter

½ tsp salt

1 sprig fresh thyme – pull off all the leaves

2 bay leaves

2 boned chicken breasts

5 cups of stock – I use my favourite Marigold SwissVegetable Bouillon instant stock for ease

Handful of flat leaf parsley

1/2 lemon

Salt and pepper to taste


Chop up the celery and carrots to a size you would want to see on a soup spoon.

Melt butter in a decent good sized pan that will hold the total amount of soup add chopped vegetables, bay and thyme leaves, salt, few grinds of pepper cover and cook for 10 minutes until everything has started to soften. Place chicken breasts on top of the vegetables and poor in stock. Bring to boil replace lid and simmer for 10 minutes or until chicken is cooked through.

Take chicken out put on chopping board and with a fork shred. I put on rubber gloves for a better grip and protection against heat.

Put chicken back in pan and remove bay leaf. Add noodles and simmer for aprox 4 minutes until cooked through add lemon juice salt and pepper to taste and the hand full of chopped parsley.

Serve with crusty bread.

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