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Chicken Noodle Soup

SelfAdvocatenet.com Recipe for the month of February 2026

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A hearty soup made from chicken thighs and egg noodles cooked with carrot, celery and onion in a chicken stock broth.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
  • 1 Tbsp olive oil
  • 1 onion, finely sliced
  • 3 celery stalks, roughly chopped
  • 2 carrots, peeled and sliced
  • 500g chicken thighs, skinless, bone-in
  • 2L chicken stock, salt reduced
  • 80g dried egg noodles

To serve

  • Chopped parsley

Instructions

  1. In a large pot or pan heat the olive oil over a gentle heat. Add the onion, celery and carrot and gently sauté for a few minutes.
  2. Place the chicken thighs in the pot then pour over the chicken stock. Simmer for 30 minutes or until the chicken is cooked through and comes away from the bone easily.
  3. Remove the thighs from the pot and place on a chopping board. Add the dried noodles to the soup to cook while you shred the chicken.
  4. Using two forks, pull the chicken apart. Discard the bones and place the shredded chicken in the pot.
  5. Once the noodles have cooked through, season to taste and serve with chopped parsley on top.
  • I use bone-in chicken thighs as this gives the soup even more flavour and nutrients. You can absolutely use boneless thighs, or even chicken breast if you have it to hand.
  • Another nutritious addition is half a bag of baby spinach. Add the spinach at the same time as the shredded chicken. Serve just after it has wilted.

Nutrition Information: Yield: 6 Serving Size:1

Amount Per Serving: Calories: 312 Total Fat: 13g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 116mg Sodium: 755mg Carbohydrates: 19g Fiber: 1gSugar: 7g Protein: 30g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

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