Perfectly Innocent Chicken Noodle Soup



5 servings

Even the pickiest, most finicky child will happily eat a bowl of chicken noodle soup. This recipe is quick and easy; it all comes together in less than half an hour.


  • 2 tsp vegetable oil
  • 1 medium carrot , cut into 1/2-in. cubes (about 1 cup)
  • 1 skinless, boneless chicken breast , cut into 1/2-in. chunks
  • 6 cups chicken broth , (homemade or store-bought)
  • 1 sprig parsley , (if you have some)
  • 1 cup uncooked medium egg noodles

Photo: iStockphoto


  • 2 tsp (10 mL) vegetable oil
  • 1 medium carrot, cut into 1/2-inch (1 cm) cubes (about 1 cup/250 mL)
  • 1 skinless, boneless chicken breast, cut into 1/2-inch (1 cm) chunks
  • 6 cups (1.5 L) chicken broth (homemade or store-bought)
  • 1 sprig fresh parsley (if you have some)
  • 1 cup (250 mL) medium egg noodles, uncooked


  • Heat the vegetable oil in a large saucepan, over medium-high heat. Add the carrot and celery and cook, stirring, for about 5 minutes, or until beginning to soften. Add the chicken chunks and continue to cook for another minute or two, or until opaque. Pour in the chicken broth and bring to a boil. Add the parsley sprig, lower the heat to medium-low and let simmer for about 5 minutes.
  • Meanwhile, cook egg noodles separately in another saucepan of boiling water. Let cook for only 2 to 3 minutes, then drain. Add to the chicken soup and continue cooking for another 6 to 8 minutes, or until the noodles and vegetables are tender. (You can, if you prefer, just add the uncooked noodles to the soup, but they have a tendency to soak up a lot of broth. I like to partially pre-cook them first.)
  • For heavens sake, please fish out the parsley sprig before serving to your picky child.
  • Soup-er possibilities: Add other veggies like corn niblets, cubed potato or peas. You might even want to use alphabet pasta instead of noodles (in which case reduce the amount of pasta to 1/2 cup/125 mL).