Quick Chicken Noodle Soup

It’s been cold the last few days, minus 30 degrees cold, which makes sense since it’s February in Canada.  We took the pup for a long walk yesterday and when we got home we decided we needed soup, this quick recipe is super easy and ready in about 45 minutes.


  • 3 boneless skinless chicken breast
  • 1 white onion, chopped
  • 4 celery stalks, cleaned and chopped
  • 4 carrots, cleaned and chopped
  • 1 tbsp parsley
  • 1 tsp salt
  • 32 oz (one box) chicken stock
  • 1 cup water
  • 1 cup egg noodles


  1. In a hot soup pot drizzle olive oil and add onions, add parsley, 1/2 cup of water and let cook for about 5 minutes.
  2. Add in chicken, carrots, celery, water and stock and bring to a boil.  Once boiled reduce to a low-mid heat and cover, cook for 15 minutes.
  3. Once cooked, remove chicken from pot and shred, add back into pot and add egg noodles and 1/2 cup of water and cook until noodles are done. Add in salt and pepper to taste and serve!


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