Chicken noodle soup

Light chicken noodle soup with carrot, parsnip, celery, kale, Chinese fine noodles and roasted chicken breast.

This soup is only as good as the stock used to cook it. It should be aromatic, flavoursome and lean. We used chicken stock, but vegetable stock will be equally good. You can try this recipe, to have some vegetable stock paste always handy.
We added fine Chinese noodles, but it can be replaced with any fine egg pasta. Noodles need to be cooked separately and added to the soup at the very end. If you have problem with finding kale you can replace it with seasonal greens as savoy cabbage or chard.
For super quick version use grilled chicken breast, rather than the roasted one.
Serve decorated with chopped flat leaf parsley. Enjoy!

Have you tried it?

Let us know what you think. Simply, leave a comment below the recipe!

If you’d rather contact us directly, please use the provided contact form. You can also drop us a line via e-mail!

Recipe tip

The soup tastes great with leftover chicken.

Do you like our recipes?

Follow us on Facebook, to have our delicious ideas, inspirations and recipes delivered directly to your wall! Don’t forget to share them with your friends!

Chicken noodle soup

Our rating: 51

Serves: 4

Chicken noodle soup


  • 3 carrots, peeled and sliced
  • 1 parsnip, peeled and sliced
  • 1 onion, diced
  • 1 garlic clove, thinly sliced
  • 3 celery sticks, sliced
  • 800 ml chicken stock
  • 100 g fine egg noodles, cooked
  • 100 g kale
  • 2 chicken breast, roasted (or grilled)
  • 1 tbsp olive oil for frying
  • sea salt, white pepper
  • 50 ml white wine
  • ½ bunch parsley


  • Cook noodles, according to the instruction on the package.
  • Heat the oil in a large sauce pan. Add the garlic, onion, celery, carrots and parsnip, cook for 3 - 4 minutes, stirring from time to time, until softened.
  • Pour in the stock and white wine, simmer for 20 minutes.
  • Add the kale and cook for 5 more minutes until kale’s wilted. Taste and season with salt and a pinch of white pepper.
  • Add noodles and cook for 1 more minute.
  • Slice the chicken breast into long strips, ladle the soup with vegetables and noodles, arrange chicken slices on top.
  • Decorate with chopped parsley and serve.


We cook, we taste, we rate!

All recipes on this website have been cooked, tasted and rated. Cooking times may vary depending on appliance. All ratings are subject to individual taste.

chicken noodle soup 1