Hearty chicken noodle soup

This version is sure to please as it’s simple and fast for a weeknight meal. Moist, succulent chicken thighs take this great tasting soup to a whole new level of comfort.

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6

Ingredients
  • 6 boneless skinless chicken thighs, about 575 g/1 lb 4 oz
  • 2 L (8 cups) water
  • 2 sprigs fresh parsley
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 clove garlic, minced
  • 250 mL (1 cup) whole grain egg noodles
  • 250 mL (1 cup) frozen peas
  • 60 mL (1/4 cup) grated Parmesan cheese
  • 30 mL (2 tbsp) chopped fresh basil or parsley
  • Hot pepper sauce (optional)
Directions
  1. Trim any visible fat from the chicken thighs and set aside.
  2. In a soup pot or Dutch oven, bring water, parsley, onion, carrot, garlic and trimmed chicken thighs to a boil. Reduce heat to a simmer and spoon off any foam that forms on top. Cook chicken for about 15 minutes.Footnote *
  3. Using tongs, remove chicken thighs to a clean cutting board. Let cool slightly and chop into bite size pieces. Return chopped chicken with noodles, peas, cheese and basil to broth; cook for about 5 minutes or until noodles are tender. Add a splash of hot sauce to each bowl if desired.

Footnotes

Tips

  • Time saver: Double this recipe and freeze extra servings for another day. 
  • Portion the soup into individual servings for easy meals that are ready to go.
  • If you don’t have a large pot, just double the recipe by using two smaller pots instead.
  • Try using less of the ingredients that are high in added sodium, sugars or saturated fat. Adding salt or sugars directly to your recipe? Remember, a little often goes a long way.

Categories: kid-friendly

Learn about food safety

Recipe developed by Emily Richards, P.H. Ec. for Health Canada and the Heart and Stroke Foundation.

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