Chicken noodle soup


1 Tbsp (15ml) oil1 onion, chopped

3 large carrots, chopped

4 sticks celery, chopped

3-4 chicken breasts on the bone

3 sprigs thyme

1 bay leaf

4 black peppercorns

8 cups (2L) water

1 cup (250ml) pasta shapes (we used alphabet pasta)½ packet (125g) frozen peas½ cup (125ml) parsley, chopped


Heat oil in a pot and fry onion, carrots and celery for 10 minutes to soften

 Remove and set aside

Add chicken, thyme, bay leaf, peppercorns and water

Bring to the boil,then reduce heat

Cover and simmer for 45-60 minutes, or until chicken is cooked

Remove chicken, strain stock and discard skin and bones

Shred chicken meat and return to stock

Add pasta, fried vegetables and peas

Simmer for 10 minutes, or until pasta is cooked

Sprinkle with parsley and serve

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