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chicken noodle soup

Chicken Noodle Soup Recipe


  • 1 Cup Shredded Cooked Chicken breast/thigh
  • 6 oz. Noodle (cooked/uncooked)
  • 1 Cup Carrots (scrape and sliced round)
  • ¾ Cup Celery rib (diced or sliced)
  • 4 Cups Chicken broth (or more)
  • 1 Small Onion (chopped)
  • 1 Teaspoon Red pepper flake
  • 1 Teaspoon Oregano/thyme
  • 1 Teaspoon Ginger (minced)
  • 1 Teaspoon Garlic (minced)
  • 2 Teaspoon Olive oil/butter
  • 1 bay leaf
  • Seasoning powder/cube (optional)
  • Salt and pepper


  1. Gather the vegetables, scrape the carrots and slice, slice/dice others too.

    Heat oil/butter in a saucepan/pot over medium-high heat

  2. Add the chopped onion, garlic, ginger and thyme and stir for about one minute you want the flavors and at the same time, you don’t want to burn it.

    Chicken noodle soup
  3. Add the celery, carrots, bay leaf, season with seasoning powder/cube (if you’re using), salt and pepper. Stir and continue to cook the vegetables until tender depending on how soft you want the vegetables. Then add the chicken and the red pepper flake and mix.

    Chicken noodle soup
  4. If you’re using cooked noodles just add the broth and bring to a boil then add the cooked noodles.
  5. If you’re using uncooked noodles (which I used) remove the chicken-veggies mixture and add the broth and bring to a boil.
    Chicken noodle soup
  6. Season the broth (use as much as you want) with salt (don’t forget that the broth contains seasonings) and add the noodle. Cook according to the packet or al-dente.
  7. Add the chicken-veggie mixture and combine, allow everything to warm up and turn off the heat, remove the bay leaf and serve.

    Chicken noodle soup
  8. You can enjoy the soup by itself or with some crackers.

    If you need to warm, add more broth then warm.

    chicken noodle soup

Recipe Notes

If you're using raw chicken, season with salt and pepper then cook in a skillet/wok on both sides.