Chicken Noodle Soup

Serving 4 people

30 min


  • carrots 2 carrots, diced
  • celery 2 stalks celery, diced
  • chicken stock 4 cups chicken broth or chicken stock
  • cooked chicken 2 cups cooked chicken, cut into small pieces
  • egg noodles 2 cups egg noodles
  • fresh parsley 1 handful parsley, chopped
  • juice of lemon 1/2 lemon, juice (optional)
  • oil 1 tablespoon oil
  • onion 1 onion, diced
  • parmigiano reggiano 1/4 cup parmigiano regginao (parmesan), finely grated (optional)
  • poultry seasoning 1 teaspoon poultry seasoning
  • salt and pepper salt and pepper to taste
  • white miso 1 tablespoon white miso (optional)
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How to make it

  1. Heat the oil in a large stock pot over medium-high heat, add the onions, carrot and celery and cook until tender, about 8-10 minutes.
  2. Add the chicken broth or stock, chicken and poultry seasoning, bring to a boil, reduce the heat and simmer for 5 minutes.
  3. Add the noodles and simmer until just tender, about 5 minutes.Optionally mix in the miso, parmesan and lemon juice.Season with salt and pepper to taste and mix in the parsley.