Chicken Noodle Soup


Serves 4


  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp garlic
  • 2 c. chopped carrot
  • 2 c. fresh celery, chopped into crescents
  • 1 lb. diced chicken meat*
  • Salt/pepper to taste
  • 8 c. chicken stock*
  • 3 c. pre-cooked noodles
  • 2 Tbsp flat leaf parsley


  1. Heat olive oil in the stock pot over medium-high heat. Add chopped garlic, carrot and celery, heating through until garlic and celery are translucent, stirring frequently. If desired, blanch carrots for 1-2 minutes in boiling water to soften.
  2. Add the chicken and salt and pepper to the mixture, cooking through. Add chicken broth, and reduce heat to medium high, simmering for 10-15 minutes.
  3. Add more seasoning if needed, then add noodles 3 minutes before serving to warm through. Top with parsley.

*Vegetarian version: substitute vegetable stock for chicken stock and tofu for chicken.