Go Back
Print

Chunky Chicken Soup

Ingredients

  • 1 Tablespoon olive oil
  • 1 medium onion, diced
  • 1 cup diced carrots
  • 3 stalks celery, sliced
  • 1 clove garlic, minced
  • 8 cups chicken stock
  • 3 cooked, skinless boneless chicken breasts, cut into 1/2 inch cubes
  • 1 cup broad egg noodles I use multigrain
  • 2 Tablespoons chopped parsley
  • Salt and pepper to taste
  • 2 green onions thinly sliced for garnish

Instructions

  1. In a large saucepan, heat oil over medium heat.
  2. Add onion, carrots, celery, and garlic; cook for 5 minutes or until softened.

  3. Add stock; bring to a boil
  4. Bring to a gentle boil, and add pre-cooked chicken chunks.

  5. Stir in the noodles. Reduce heat and simmer, covered, for 10 minutes or until noodles are tender, stirring occasionally.

  6. Stir in parsley, salt, and pepper to taste.

  7. Ladle into soup bowls, garnish with onion, and serve with thick slices of bread.