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Chicken Noodle Soup 1

Chicken Noodle Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: American


Chicken noodle soup a classic dish that everyone enjoys especially when it’s cold or you feel unwell, traditionally this dish is a clear broth often served with chunks of chicken, vegetables and noodles. Usually the chicken used for this soup were the old hens or free-range as their meat is tough but they taste better, hence making this takes a lot of patience during the old days as you have to boil it for longer period of time so the meat becomes tender and the flavours to come out.


  • 3 pcs boneless chicken thighs
  • 150 g pasta noodles (any leftover noodles you have will do)
  • 1 dozen farmers brown mushroom, cut in half
  • 2 stalks celery, sliced
  • 1 large carrot, cubed
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 1 litre good chicken stock
  • 1/2 cup evaporated milk
  • freshly ground black pepper
  • chopped parsley, to garnish
  • salt
  • oil


  1. In a pot, add oil and brown the chicken pieces. Remove from pot then set aside.
  2. Now sauté garlic and onion, stir until onions turn soft and translucent.
  3. Add carrots, celery and mushroom, once the vegetables sweat stir fry for additional 1 minute.
  4. Add the chicken stock and the chicken then bring to a boil, lower heat then simmer for 25 minutes. Remove chicken from the pot then flake them, place back into the pot together with the pasta, bring back to a boil then simmer for 15 more minutes.
  5. Add the evaporated milk, season with freshly ground black pepper and salt. Serve while hot.