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Classic Chicken Noodle Soup

October 23, 2019

Classic Chicken Noodle Soup

Prep Time: 20 min
Cook time: 20 min
Total Time: 40 min

Servings: 12


2 tablespoons extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, cut diagonally into 1/2-inch-thick slices

2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

4 fresh thyme sprigs

1 bay leaf

6 scoops Progressive Bone Broth

8 ounces dried wide egg noodles

1 ½ cups shredded cooked chicken 

Kosher salt and freshly ground black pepper

1 handful of fresh flat-leaf parsley, finely chopped


  1. Mix 6 scoops Progressive Bone Broth with 3 litres of water.

  2. Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.

  3. Pour in the Progressive Bone Broth and bring the liquid to a boil.

  4. Add the noodles and simmer for 5 minutes until tender.

  5. Fold in the chicken and continue to simmer for another couple of minutes to heat through; season with salt and pepper and remove bay leaf. 

  6. Sprinkle with chopped parsley before serving.

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