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Chicken Noodle Soup

From my mother:

You will need

  • carrots
  • Celery,
  • egg noodles (medium width),
  • bay leaves,
  • chicken breast
  • either chicken soup base or chicken bouillon. You can also use canned chicken stock.


  • Peal and chop up the 1 carrot and 1 stalk of celery.
  • Rinse chicken breast and trim off any fat.
  • Put about 3-4 cups of water in medium saucepan.
  • Add 2 chicken breasts, celery, carrots, 1 TBsp chicken base or 2-3 cubes of bouillon, 2 bay leaves, 1/2 tsp. of salt and 1/4 tsp of pepper. I also add the leaves from the inside of the celery.
  • Bring to boil over medium heat and boil until chicken and carrots are done. NB
  • Remove chicken, bay leaves and celery leaves.
  • Add about 2 handfuls of noodles to liquid.
  • Shred chicken and return to pot.
  • Cook until noodles are done. About 10 minutes.

If you use canned chicken stock you might want to cook the noodles separately since they absorb quite a bit of liquid.