Chicken Noodle Soup

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  Chicken Noodle Soup

 This chicken noodle soup is easy to make and tastes incredible.  

Chicken Noodle Soup

Serves 6 

Cooking time:


  • 4 boneless, skinless chicken thighs, trimmed and cut into thin strips
  • 2 tablesp. rapeseed or olive oil
  • 1 medium onion, peeled and diced
  • 2 garlic cloves, peeled and chopped
  • 2 celery sticks, finely diced
  • 2 large carrots, peeled and finely diced
  • Salt and freshly ground black pepper
  • 1½ ltrs. chicken stock, homemade if possible
  • 60g fine egg noodles
  • 1 teasp. thyme leaves
  • 1 bay leaf
  • 1 teasp. Worchestershire sauce
  • 4 scallions, finely sliced

To Cook

Heat the oil in a large sauce pan over a medium heat. Add the onion, garlic, celery, carrots, a little salt and lots of black pepper. Cook for about 10 minutes, stirring gently. You just want the vegetables to soften, not brown. Stir through the chicken and cook for another five minutes.

Stir in the stock and bring to a boil. Cover and simmer for 10 minute. Then add the noodles and thyme leaves and cook for another 10 minutes. Stir through the Worchestershire sauce, taste and season.

Divide into four bowls, sprinkle over the scallions and serve.

Nutritional Analysis per Serving

Protein: 20g 

Carbohydrates: 42g 

Fat: 10g (6.2g saturated) 

Iron: 3.2mg 

Energy: 338kcal