Quick and Easy Chicken Noodle Soup

A wonderful, quick and easy recipe for chicken soup.  This is especially good on a cold winter day or


  • 2 Tablespoons olive oil
  • 2 medium carrots, peeled and chopped
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 2 bay leaves, fresh or dried
  • Salt and Pepper to taste
  • 6 cups chicken stock or broth
  • 1 pound of chicken breast tenders, cut to bite size pieces
  • ½ pound of egg noodles, whatever size you prefer -- I used the thin egg noodles
  • A handful of fresh parsley, chopped
  • A handful of fresh dill, chopped

If fresh parsley and dill are unavailable,  just substitute dried herbs for fresh

Place a large pot over moderate heat and add the olive oil.  Add the carrots, onion, celery and bay leaves and salt and pepper.  Cook  for a few minutes.  Add the chicken stock to the pot and raise heat to bring to a boil.  Add the chicken and return the soup to a boil and reduce heat back to moderate and let cook for 2-5 minutes until the chicken is cooked through.  Add the egg noodles and cook until tender, about 5 minutes.  Stir in the parsley and dill and serve.

This is a thick soup and if you prefer more broth or like a thinner soup, add up to 2 cups of water and adjust salt and pepper accordingly to your taste.

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Lynn's Recipes: January 2011

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