Chicken Noodle Soup
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Chicken Noodle Soup


  • 2 tablespoons extra-virgin olive oil
  • 2 medium carrots peeled and chopped
  • 1 parsnip peeled and chopped
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 2 bay leaves
  • salt and pepper
  • 9-12 cups chicken broth
  • 1 pound chicken breasts diced
  • 1/2 pound egg noodles
  • handful fresh parsley chopped
  • handful fresh dill chopped


  • Heat extra-virgin olive oil in a large pot over moderate heat. Prep the vegetables by chopping/or peeling them. Keep them in separate piles.
  • Add each vegetable to the pot in the order they are listed, waiting a couple minutes between each vegetable before adding the next.
  • Add bay leaves and season vegetables with salt and pepper, to taste. Depending on how thick you want your soup, add 9-12 cups of broth to the pot until it's the ratio you prefer. Bring it to a boil.
  • Add diced chicken, return soup to a boil, and reduce heat back to moderate. Cook the chicken for 2 minutes and then add the noodles. Cook the soup for 6 minutes or until noodles are tender. Remove soup from the heat.
  • Stir in parsley and dill, remove bay leaves, and serve.