Chicken Noodle Soup

Here is my favorite chicken noodle soup recipe! Let me know if you try it.


3 chicken breasts

3 celery stalks

3 carrots

1 large onion, diced

1/4 of a lemon

Olive oil (cold pressed)

3 boxes of chicken stock

1 TBLS of Better than Bouillon

Fresh parsley




Preheat oven to 350.

Put chicken breasts on a sheet pan covered in foil. Drizzle with olive oil. Season the chicken with salt and pepper. Cook for 30-35 minutes.

Meanwhile, heat a burner to medium-high heat and coat a cast iron pot (preferably a Le Creuset) with olive oil. Put diced carrots in first to sauté. Add onions and celery, sprinkle with some salt, and sauté until soft. Squeeze the lemon juice in the pot. Add in 1 TBLS of Better than Bouillon.

Heat a separate pot of water until its boiling. Put a dash of salt into the water, add the egg noodles, boil for 8 minutes and drain. Put the noodles in the cast iron pot with the veggies.

Once the chicken is done and cooled, shred the chicken and add it to the soup. Add chicken stock and more salt (if needed) and some pepper to taste.


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