Chicken Noodle Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
A warm and comforting homemade Chicken Noodle Soup. Made in under 1 hour with fridge and pantry staples, it’s so much better than shop bought! Get ready to tuck into a hearty bowl of pure comfort.
  • 3 table spoons olive oil (60ml)
  • ½ medium white onion, chopped (70g)
  • 10 garlic cloves, chopped (35g)
  • 1-inch piece fresh ginger, minced
  • ⅓ cup water (80ml)
  • 10 ounces boneless chicken thighs, cubed (300g)/2 skinless chicken breasts, cubed (300g)
  • 2 bay leafs
  • 1 tea spoon ground black pepper
  • 1 carrot, peeled, sliced and halved (200g)
  • 5 celery stalks, sliced (220g)
  • 53 ounces chicken stock (1.5 litre)
  • 2.5 ounces pasta (60g)
  • 2 table spoons unsalted butter
  • 1 white potato, peeled and cubed (200g)
  • 3 scallions/ spring onions, sliced thinly (60g)
  • salt to taste
  1. HEAT the olive oil in a large soup pot over medium heat. Add the onions, garlic, ginger and saute for 5 minutes until softened. Add ⅓ cup water if the pot gets too dry and the onions start to stick to the pot.
  2. ADD the chicken, bay leafs and ground black pepper to the pot and cook for 10 minutes over a low-medium heat with the lid on.
  3. POUR in the chicken stock. ADD the carrots and celery. COOK for a further 15 minutes.
  4. ADD the pasta and butter, cook for 5 minutes.
  5. ADD the potatoes and scallions. Cook for 5-10 minutes.
  6. SERVE immediately.
I did not add any salt to this dish as I felt as though the chicken stock had enough, but you can add more salt to taste if needs be.
Recipe by Something Tasty at