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Chicken Noodle Soup

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1 lb. Cooked chicken, diced
1 c. shredded carrots
1 c. chopped celery
1 med onion, chopped
2 cloves garlic, minced
2 tsp. Parsley
2 tsp. Basil
1 tsp. Black pepper
1 qt. Chicken stock
6 oz. Cooked noodles (can use Fettuccine, egg noodles)


  1. Saute the vegetables in small amount olive oil. Add spices.
  2. Add water until barely over top of vegetables and parboil until vegetables are tender.
  3. Add the chicken stock and diced chicken. Simmer for about 30 minutes.
  4. Add cooked noodles and serve.

Serves 6 to 8 people.