Classic Chicken Noodle Soup


Chicken Noodle Soup is a great soup formula made with chicken, carrots, celery, onion, and egg noodles in a prepared stock, prepared in less than 45 minutes!

Chicken Noodle Soup is one of those good old plans that we as a whole know and love, made with appetizing chicken in a prepared stock with healthy vegetables and noodles. I like to serve this with garlic bread or wafers. The fresh surface goes superbly with the hot prepared chicken stock.

I know many individuals who depend on chicken noodle soup to treat a virus. Truly, it's most likely the high temp water that is more alleviating than the soup itself, yet it absolutely hits the spot during those occasions.


2 tablespoon unsalted margarine

1/2 yellow onion cleaved

2 cloves garlic minced

2 stalks celery cut meagerly

1 teaspoon genuine salt

1/2 teaspoon coarse ground dark pepper

4 cups chicken stock

2 chicken bosoms boneless skinless

2 carrots cut

1 teaspoon crisp thyme

8 ounces egg noodles cooked brief short of bearings


1. Add the margarine to an enormous dutch stove on medium warmth and cook the onions, garlic, celery, salt and pepper for 3-4 minutes or until translucent before including the stock, chicken, carrots, and thyme and heating to the point of boiling, at that point diminishing to a stew for 20 minutes.

2. Evacuate the chicken and shred with two forks before coming back to the soup with the cooked pasta and serve.