Chicken Egg Noodle Soup

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • 500 g - chicken joints
  • 100 g - egg noodles
  • 1 cup - leeks, sliced
  • 1.5 liter - chicken stock
  • 12 cup - cream
  • 2 tbsp - olive oil
  • 2 cloves garlic, crushed
  • 1 bay leaf
  • salt and pepper to taste
  • parsley to garnish

How to Make Chicken Egg Noodle Soup

  • Cover chicken joints with stock and simmer till chicken is cooked. Let it cool slightly.
  • Strain and reserve the stock.
  • Discard the chicken bones and shred the meat.
  • Heat the oil in a deep pan.
  • Add garlic and leeks and saute till they are softened.
  • Add the reserve stock, bay leaf and noodles.
  • When the noodles are cooked, stir in the chicken meat, cream, salt and pepper.
  • Heat thoroughly and remove from fire. Discard the bay leaf.
  • Serve hot, garnished with parsley.