Simple Chicken Noodle Soup

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Easy Chicken Noodle Soup Recipe - How to make Soup
Simple Chicken Noodle Soup


A simple broth is the perfect comfort food and this chicken and noodle soup packed with vitamin rich vegetables. Not to mention the fact that it also tastes delicious. An easy, healthy dish that you can whip up in 45 minutes.  
  • 1tbsp olive oil
  • 2 medium leeks, finely chopped
  • 1 medium carrot, sliced
  • 1 large stick celery, thinly sliced
  • 1.75l (56fl oz) chicken stock
  • 1 bay leaf
  • 6 boneless chicken thighs, skin removed and sliced
  • 50g (1 3/4oz) dried egg noodles, broken into 5cm (2in) pieces
  • 8 asparagus spears, trimmed and halved lengthways
  • 1tbsp chopped flat-leaf parsley
  • Mint leaves, to serve
  • Lime wedges, to serve


  1. Heat the oil in a saucepan over a medium heat until hot. Add the leek and cook, stirring often, for 3 minutes. Add the carrots and celery, and cook, stirring often, for another 5 minutes.
  2. Add the stock and bay leaves, cover and bring to the boil. Reduce the heat and simmer for 15 minutes.
  3. Add the chicken and noodles, partially cover and cook for 5 minutes, then add the asparagus and cook for a further 3 minutes. Season to taste. Remove the bay leaf, sprinkle with the parsley, garnish with the mint and serve with lime wedges.

Top tips


If you don't have any dried egg noodles, you can use pasta instead - spaghetti will work very well in this recipe.

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