Chicken Noodle Soup

Yield: 2-3 servings Total Time: 30 minutes Active Time: 30 minutes
This chicken soup recipe is quick and easy, but the initial sauté of aromatics make it very flavourful. Any broth you like should work here, but we recommend trying our Instant Pot Chicken Broth recipe if you have a pressure cooker.


  • 1 - small onion (diced)
  • 1 - celery stalk
  • 1 - carrot
  • 1 - parsnip
  • 2 tbsp - cooking oil (we use olive oil)
  • 4 cups - chicken broth
  • 50g (1 cup) - egg noodles (or other noodle of your choice)
  • 50g (1/4 cup) - frozen peas
  • 100g (1 cup) - cooked chicken
  • 9g (1/2 tbsp) - kosher salt
  • 3 - sprigs of finely chopped parsely leaves (optional)


  1. Start boiling a small pot of salted water for your noodles
  2. Dice your onion and chop your celery, carrot, and parsnip into bite size pieces
  3. Heat 2 tbsp of oil in a medium pot on medium heat and add your aromatics (onion, celery, carrot, parsnips)
  4. Sauté for about 10 minutes
  5. While the aromatics sauté chop your cooked chicken into bite size pieces and make sure the rest of your ingredients are ready
  6. When you are done sautéing, add the chicken broth to your pot and bring it to a gentle boil for about 8 minutes
  7. Once the soup is boiling cook your egg noodles in your water according to the package directions
  8. When the noodles are done cooking portion them into your soup bowls. This ensures that each bowl will get an equal amount of noodles.
  9. Add your frozen peas, chicken, and parsely to the soup and cook for another 2 minutes
  10. Ladle your soup over the noodles and serve


Soup is a very forgiving dish so there is no need to fuss over being precise on the measurements we have given above. Take them more as a guideline and feel free to change it up based on your preferences.