Homemade Chicken Noodle Soup


  • Makes4 servings

This simple yet soothing chicken noodle soup can be packed into a thermos for school lunches, and stored in fridge for three days or freezer for up to six months.


  • 1 tbsp vegetable oil

  • 1 large onion, chopped

  • 2 stalks celery, chopped

  • 3 medium carrots, chopped

  • 10 cups chicken broth

  • 1 3/4 cups extra fine egg noodles

  • 675 g skinless, boneless chicken breasts, thinly sliced

  • pinch freshly ground black pepper

  • salt, to taste


  • Heat a large pot over medium heat, add oil, onions, celery and carrots, and cook, stirring until soft, about 5 minutes. Add chicken stock, bring to a boil, then add noodles.

  • Cook 1 minute, then add chicken, reducing heat to a simmer and cooking until both noodles and chicken are cooked through, about 5 minutes.

  • Season with salt and pepper, then serve.

Tips: - This recipe is for purists, but those looking for more kick in their bowl can toss on a garnish of chopped green onions, coriander, even a splash of fish sauce or dollop of hot sauce.

- When not using homemade stock, use sodium-reduced chicken stock sold in 1 L Tetra Paks.

This article was originally published on Oct 01, 2004

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