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Hearty Chicken Noodle Soup


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  • 1 tbsp Olive Oil
  • 1 Onion, Medium Diced
  • 1 Garlic Clove, Finely Chopped
  • 1 Leek (white and pale green parts only)
  • 3 carrots, peeled
  • 2 celery stalks
  • Large Fresh Thyme Sprig
  • Sea Salt and Freshly Ground Black Pepper
  • 1 Cup Dried Wide Egg Noodles
  • 8 Cups Chicken Stock or Chicken Broth
  • 2 Boneless Skinless Chicken Breasts, cut into bite-size pieces
  • 3 tbsp Chopped Fresh Flat Leaf Parsley
  • 2 Large Eggs


Preparation time 40mins
Cooking time 40mins


Step 1

Heat the oil in a large pot over medium heat. Add the onion and garlic and saute' until soft (3 minutes)

Cut the leek, carrots, and celery into a medium dice.

Add the leek, carrots, celery and thyme to the onions and garlic. Sprinkle with salt and saute' until the vegetables soften, about 3 minutes.

Add the chicken stock and bring to a boil.

Add the noodles and cook for 5 minutes.

Add the chicken and simmer very gently until the chicken is just cooked through, about 7 minutes. Remove the thyme stem. Remove from the heat and stir in the parsley.

Beat the eggs in a small bowl to blend. While slowly stirring the soup in a circular motion, slowly drizzle the eggs into the soup. Cook just until the eggs form streaks throughout the soup. Season the soup to taste with salt and pepper.

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