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Winter-style chicken noodle soup

Chicken noodle soup is the perfect pick-me-up for any day of the week. Filled with hearty vegetables, warm broth and tender chicken, this is the perfect winter soup.



2 chicken breasts
2 bay leaves
2 small onions, finely diced
2 garlic cloves, finely diced
1 carrot, finely diced
2 cups of chicken stock
1 small handful of fresh spinach
1 egg, beaten
2 tablespoons of freshly grated Parmesan, plus extra for serving
Salt and freshly ground pepper
Extra virgin olive oil


1. Bring water to a boil in a small saucepan, and add the 2 bay leaves. Add the chicken.

2. In a separate saucepan on medium low heat, add a good drizzle of olive oil. Add the onions, garlic and carrots. Cook for 2-3 minutes, or until softened. Add the chicken stock. Bring the chicken stock to a boil and add the noodles. Cook according to package instructions.

3. Once the chicken is poached, remove from the water, and shred using a fork (discard the bay leaves). Season with salt and pepper and add to the chicken broth (about 2 minutes before the noodles are cooked). Add the spinach, the beaten egg and stir until the egg is cooked (about 1 minute). Add the Parmesan.

4. Taste and adjust seasoning with salt and pepper. Serve with crusty bread, a drizzle of olive oil and a little extra Parmesan.

Serves 4.


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