Chicken Noodle Soup

Chicken noodle soup has long been seen as a food for when illness prevents a person from wanting to eat. Now this may or may not be true so I am not going to make any health claims. It is a delicious soup at any time. Very easy to make if using chicken stock cubes too. Alternatively, make up the chicken stock from the remnants of a roasted chicken.

Rice noodles add the little bit extra that is needed to make this soup a delicious meal for lunch.

Serves 3-4


  • 1 litre Chicken Stock
  • 50-100g cooked Chicken
  • 1 small red or brown onion, finely chopped
  • White rice noodles broken into small pieces
  • Fresh parsley, finely chopped
  • (Optional) Salt
  • Ground Black Pepper
  • 2 tablespoons Olive Oil


  1. The flavour is better if using home made chicken stock but, if using cubes, make up around 1 litre according to the directions.
  2. Heat a pan then throw in the onion and the olive oil. Let the onion cook for a few minutes until it is softened.
  3. Add the finely diced chicken, chicken stock and parsley. Bring to the boil then simmer gently for around 10 minutes.
  4. Season with black pepper to taste. Maybe add some salt but stock cubes often contain a lot of it so there will be no need to add more.
  5. Now you have to choose how to serve the soup. It works well in both a bowl and a mug but the consistency needs to be a little different. If planning to serve as a drink then blend so that the solid pieces are reduced in size. For serving in a bowl then blending is optional as the chicken pieces can be eaten with a spoon.
  6. Add in as much rice noodle as appeals to you and allow them to cook in the hot soup. Check the directions on the packet for what your brand says to allow.
  7. Taste to check the temperature as it may have cooled a little too much. Put back onto the heat if it has.
  8. Serve in a cup or bowl and sprinkle with fresh parsley before serving. Add grated sea salt and ground black pepper to taste.


Chicken Noodle Soup is something that is very easy to prepare at any time. It is also a great way to get the most out of a roasted chicken. Make the stock from what is left and get the chicken that was too tight to the bones to carve. I hate to waste food in a world that sees so much hunger.

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