Chicken Noodle Soup

Winter Recipe

Winter chicken noodle soup is the ultimate comfort food during the chilly winter months. This soul-soothing dish warms both the body and the soul with its flavourful broth, tender chicken, and comforting noodles. It’s a timeless classic that brings nourishment, comfort, and a sense of cozy satisfaction to any winter table.

Chicken Noodle Soup

6 Serving

25 Minutes

48 Calories


  • 400g boneless, skinless chicken breasts
  • 30g butter
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 3 cloves of garlic, crushed
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 litre of low-sodium chicken broth
  • 250ml water
  • 200g egg noodles
  • 1 tsp dried thyme
  • 1 bay leaf
  • 100g of frozen peas
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)


  • Step 1: Season the chicken breasts with salt and pepper. In a large pot, melt the butter over medium heat. Add the chicken breasts and cook until they are browned on the outside. Remove the chicken from the pot and set it aside.
  • Step 2: In the same pot, add the diced onion, minced garlic, carrots, and celery. Saut√© the vegetables until they begin to soften, about 5 minutes.
  • Step 3: Pour in the chicken broth and water. Add the dried thyme and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes until the vegetables are tender.
  • Step 4: While the soup is simmering, shred the cooked chicken into bite-sized pieces. Remove the bay leaf from the pot. Add the shredded chicken, frozen peas, and egg noodles. Cook for an additional 10-12 minutes, or until the noodles are cooked al dente.
  • Step 5: Taste the soup and adjust the seasoning with salt and pepper if needed. Tip: Serve the winter chicken noodle soup hot, garnished with freshly chopped parsley