Chicken Noodle Soup

Chicken noodle soup is a comfort food classic. Delicious chicken noodle soup is easy to make with just a few ingredients and fills the house with comforting aromas. This soup is served with a warm 9 grain ciabatta and home made garlic butter.

Featured Local Products

You will need



Setup & prepare the vegetables: Preheat the oven to 400F. Wash and clean all produce.

Cut the carrot, zucchini, celery and onion into 1 cm dice. Mince the garlic and roughly cut the parsley.


Cook the vegetables: In a pot add the carrot, zucchini, celery, onion and cook for 7 minutes. Add half the garlic. Season with salt & pepper to taste.


Cook the chicken in the soup: Add the roasted chicken base & spices and water (3 cups, 6 cups, 9 cups. Bring to a boil.

Add the chicken thigh and cook uncovered for 10-13 minutes.

Take out the chicken and shred it with 2 forks. Set the chicken aside.


Finish the soup: Add the noodles and cook, uncovered, for 5 – 7 minutes or until desired texture of noodles. Add the chicken back in the soup. Gluten Friendly: Add the noodles and simmer, uncovered, for 7-10 minutes or until desired texture of noodles.


Make the garlic butter: In a small bowl add butter or margerine ( 1 1/2 tbsp, 3 tbsp, 1/4 cup + 1/2 tbsp), half the parsley and garlic. Cut the ciabatta in half, butter each side. Place both halves together and wrap each ciabatta in foil. Heat at 400F for 7 minutes.


Serve: Top the soup with the rest of the parsley. Serve the soup with garlic butter ciabatta.

Bon appétit!


2 portions

4 portions

6 portions


100 gr

200 gr

300 gr


75 gr

150 gr

225 gr


5 gr

10 gr

15 gr






3 cloves

6 cloves

9 cloves

egg noodles

75 gr

150 gr

225 gr

chicken thigh

200 gr

400 gr

600 gr

9 grain ciabatta




Roasted chicken base & spice

1 1/2 tsp

1 tbsp

1 1/2 tbsp

Recommended Brevage Pairing

Annies lemon ginger tea

If you feel a bit under the weather and need a comforting tea this is it! The garlic addition is surprisingly tasty!  This recipe makes 4 cups.


  • 1 lemon
  • 1 clove garlic
  • 1/2 inch fresh ginger
  • 2 tbsp honey 


  • Hear 4 cups water .
  • Juice the lemon.
  • Grate the ginger and garlic.
  • In cups, separate the lemon juice, ginger, garlic and honey evenly. Add the hot water and combine. 

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

This soup is filled with seasonal vegatables. Eating seasonal vegetables, ideally local if possible, is not only an important environmental strategy, but also has many health benefits. Vegetables grown in season, have higher soluble vitamins and flavonoids (those disease fighting powerhouses).

Cooking with kits

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Get the kids in the kitchen
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

Making this recipe with kids?
Each child is at a different cooking level. Depending on how comfortable the child is in the kitchen ask for more or less help. Here are suggestions of activities that can be completed by a child at each step:

  • Step 1: Toss the chicken when it is cooking
  • Step 2: Cut the celery or another vegetable – if the child is comfortable using a knife.
  • Step 3: Add the vegetables to the oil. Combine. 
  • Step 4: Add the noodles.
  • Step 5: Combine the parlsey and garlic with the butter. Spread the garlic butter on the ciabbatas.
  • Step 6: Add the rest of the parlsey to the soup.


Note: We cannot guarantee any dish is allergen free. 

Nutritional Information