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Karyn Sunohara, RD and Chef

Chicken Noodle Soup

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Course: Main Course, Soup
Ingredients Method Notes

Ingredients
  

  • 2 cups yolk-free egg noodles
  • 1 tbsp vegetable oil
  • ¼ cup onion, diced
  • 1½ cups carrots, diced
  • 1½ cups celery, diced
  • 1 cup frozen peas
  • 1½ cups cooked chicken, diced
  • 4 litres chicken stock
  • ½ tsp dried thyme
  • 1 bay leaf
  • 1 tsp parsley
  • Salt and pepper to taste

Method
 

  1. Heat a large pot over medium heat. Once warm, add oil, bay leaf, parsley, thyme, salt and pepper, and onions and sweat until onions are clear in colour.
  2. Once onions are clear in colour, add turkey and chicken stock, and bring to a simmer.
  3. Once simmering, add frozen peas, carrots, celery, and egg noodles and simmer for 7 minutes.
  4. Remove bay leaf and pour desired amount into bowls.

Notes

Allergy Modifications

  • Dairy Free Noodles
  • Egg Free Noodles, Rice, or Rice Noodles
  • Gluten Free: Gluten Free Noodles, Rice, Gluten Free Chicken Stock