Chicken Noodle Soup

Name: Chicken Noodle Soup
Total time: 1 h
Yield: 4 servings
Ingredients: 150 g Yellow onion; 3 clove Garlic; 200 g Carrots; 150 g Celery; 20 g Butter; 600 g Chicken thigh; 2 piece Bay leaf; 4 sprig Fresh thyme; 1 tsp Black peppercorns; 2,000 ml Water; 2 tsp Salt; 200 g Egg noodles; 15 g fresh parsley

1 hr · 18 min active · makes ~3.4 l · Easy

A chicken noodle soup with chicken thigh, carrots, and celery, finished with fresh parsley.

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Chicken Noodle Soup

A chicken noodle soup with chicken thigh, carrots, and celery, finished with fresh parsley.

See more →

TOTAL TIME

1 hr

ACTIVE TIME

18 min

QUANTITY

~3.4 l

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/13

Tools0/14

Ingredients

0/13 gathered · 4 servings

150g

3clove

200g

150g

20g

600g

2piece

4sprig

1tsp

2,000ml

2tsp

200g

15g

#	Quantity	Notes	State
1	150g	—	—
2	3clove	—	—
3	200g	—	—
4	150g	—	—
5	20g	—	—
6	600g	—	—
7	2piece	—	—
8	4sprig	—	—
9	1tsp	—	—
10	2,000ml	—	—
11	2tsp	—	—
12	200g	—	—
13	15g	—	—

Tools

16 items

Serveware

1 item

Procedure

34 steps

1 of 34

Peel the onion, discarding the papery outer skin.

Yellow onion · 150 g

⏱ 30s

ResultPeeled yellow onion

2 of 34

Finely chop the peeled onion into small, even dice.

Peeled yellow onion · step 1

⏱ 45s

ResultFinely chopped yellow onionused in step 11

3 of 34

Peel the garlic cloves, discarding the papery skins.

Garlic · 3 clove

⏱ 20s

ResultPeeled garlic cloves

4 of 34

Finely chop the peeled garlic cloves.

Peeled garlic cloves · step 3

⏱ 30s

ResultFinely chopped garlicused in step 13

5 of 34

Peel the carrots and discard the skins.

Carrots · 200 g

⏱ 30s

ResultPeeled carrots

6 of 34

Slice the peeled carrots into rounds about half a centimetre thick.

Peeled carrots · step 5

⏱ 45s

ResultSliced Carrotsused in step 15

7 of 34

Trim the ends from the celery stalks.

Celery · 150 g

⏱ 20s

ResultTrimmed celery

8 of 34

Slice the trimmed celery stalks into pieces about half a centimetre thick.

Trimmed celery · step 7

⏱ 40s

ResultSliced celeryused in step 16

9 of 34

Add the butter to the large heavy-based saucepan.

Butter · 20 g

⏱ 8s

ResultButter

10 of 34

Set the pan over a medium heat and let the butter melt until it just begins to foam.

⏱ 1 min

ResultMelted butter

11 of 34

Tip the finely chopped onion into the pan with the melted butter.

Finely chopped yellow onion · step 2

⏱ 10s

ResultFinely chopped yellow onion and melted butter

12 of 34

Stir and cook the onion over a medium heat for about 5 minutes, until it is soft and translucent but not coloured.

⏱ 5 min

ResultSoftened onion

13 of 34

Add the finely chopped garlic to the pan.

Finely chopped garlic · step 4

⏱ 10s

ResultFinely chopped garlic and softened onion

14 of 34

Stir and cook the garlic with the onion for 1 minute until fragrant.

⏱ 1 min

ResultFragrant softened aromatics

15 of 34

Add the sliced carrots to the pan.

Sliced Carrots · step 6

⏱ 10s

ResultFragrant softened aromatics and Sliced Carrots

16 of 34

Add the sliced celery to the pan.

Sliced celery · step 8

⏱ 10s

ResultFragrant softened aromatics and Sliced Carrots and sliced celery

17 of 34

Nestle the chicken thighs into the pan among the vegetables.

Chicken thigh · 600 g

⏱ 15s

ResultChicken thigh and Sliced Carrot mixture

18 of 34

Drop the bay leaves into the pan.

Bay leaf · 2 piece

⏱ 5s

ResultChicken thigh and Sliced Carrot mixture

19 of 34

Add the thyme sprigs to the pan.

Fresh thyme · 4 sprig

⏱ 5s

ResultChicken thigh and Sliced Carrot mixture

20 of 34

Grind the black peppercorns finely using a pepper mill into a small bowl.

Black peppercorns · 1 tsp

⏱ 20s

ResultFreshly ground black pepper

21 of 34

Tip the freshly ground black pepper into the pan.

Freshly ground black pepper · step 20

⏱ 5s

ResultChicken thigh and Sliced Carrot mixture

22 of 34

Pour the water into the pan to cover everything.

Water · 2,000 ml

⏱ 15s

ResultChicken thigh and Sliced Carrot mixture

23 of 34

Bring the contents of the pan to a full boil over a high heat, then reduce the heat immediately.

⏱ 5 min

ResultBroth and chicken brought to the boil

24 of 34

Use a large spoon to skim off any grey foam that has risen to the surface and discard it.

⏱ 1 min

ResultSkimmed broth with chicken

25 of 34

Simmer gently over a low heat for 30 minutes, until the chicken is completely cooked through and tender.

⏱ 30 min

ResultPoached chicken and broth

26 of 34

Lift the chicken thighs out of the broth with tongs onto the chopping board, leaving the broth and vegetables in the pan.

⏱ 20s

ResultPoached chicken and broth

27 of 34

Fish out and discard the bay leaves and thyme sprigs with a spoon.

Poached chicken and broth · step 26

⏱ 30s

ResultBroth with vegetables (bay and thyme removed)

28 of 34

Discard the bay leaves and thyme sprigs.

—

⏱ 5s

29 of 34

Pull the chicken meat apart into coarse shreds using two forks, discarding any skin and bones.

⏱ 2 min

ResultShredded cooked chicken

30 of 34

Return the shredded chicken to the pan of broth.

⏱ 10s

ResultShredded cooked chicken

31 of 34

Add the salt to the pan and stir to combine.

Salt · 2 tsp

⏱ 5s

ResultShredded cooked chicken and salt

32 of 34

Add the egg noodles to the pan, pushing them under the broth.

Egg noodles · 200 g

⏱ 10s

ResultShredded cooked chicken and egg noodles

33 of 34

Simmer over a medium heat for 5 minutes, stirring occasionally, until the noodles are just tender. Check the thickest piece reads 74 °C on a thermometer.

⏱ 5 min

ResultSoup with cooked noodlesused in step 35

34 of 34

Gather the parsley leaves together and chop them finely.

Fresh parsley · 15 g

⏱ 30s

ResultFinely chopped parsleyused in step 36

Total Time1 hr

#	Product	Tool	Action
1	150 g		Peel the onion, discarding the papery outer skin.⏱ 30sResultPeeled yellow onion
2	Peeled yellow onionstep 1		Finely chop the peeled onion into small, even dice.⏱ 45sResultFinely chopped yellow onionused in step 11
3	3 clove		Peel the garlic cloves, discarding the papery skins.⏱ 20sResultPeeled garlic cloves
4	Peeled garlic clovesstep 3		Finely chop the peeled garlic cloves.⏱ 30sResultFinely chopped garlicused in step 13
5	200 g		Peel the carrots and discard the skins.⏱ 30sResultPeeled carrots
6	Peeled carrotsstep 5		Slice the peeled carrots into rounds about half a centimetre thick.⏱ 45sResultSliced Carrotsused in step 15
7	150 g		Trim the ends from the celery stalks.⏱ 20sResultTrimmed celery
8	Trimmed celerystep 7		Slice the trimmed celery stalks into pieces about half a centimetre thick.⏱ 40sResultSliced celeryused in step 16
9	20 g		Add the butter to the large heavy-based saucepan.⏱ 8sResultButter
10	—		Set the pan over a medium heat and let the butter melt until it just begins to foam.⏱ 1 minResultMelted butter
11	Finely chopped yellow onionstep 2		Tip the finely chopped onion into the pan with the melted butter.⏱ 10sResultFinely chopped yellow onion and melted butter
12	—		Stir and cook the onion over a medium heat for about 5 minutes, until it is soft and translucent but not coloured.⏱ 5 minResultSoftened onion
13	Finely chopped garlicstep 4		Add the finely chopped garlic to the pan.⏱ 10sResultFinely chopped garlic and softened onion
14	—		Stir and cook the garlic with the onion for 1 minute until fragrant.⏱ 1 minResultFragrant softened aromatics
15	Sliced Carrotsstep 6		Add the sliced carrots to the pan.⏱ 10sResultFragrant softened aromatics and Sliced Carrots
16	Sliced celerystep 8		Add the sliced celery to the pan.⏱ 10sResultFragrant softened aromatics and Sliced Carrots and sliced celery
17	600 g		Nestle the chicken thighs into the pan among the vegetables.⏱ 15sResultChicken thigh and Sliced Carrot mixture
18	2 piece		Drop the bay leaves into the pan.⏱ 5sResultChicken thigh and Sliced Carrot mixture
19	4 sprig		Add the thyme sprigs to the pan.⏱ 5sResultChicken thigh and Sliced Carrot mixture
20	1 tsp		Grind the black peppercorns finely using a pepper mill into a small bowl.⏱ 20sResultFreshly ground black pepper
21	Freshly ground black pepperstep 20		Tip the freshly ground black pepper into the pan.⏱ 5sResultChicken thigh and Sliced Carrot mixture
22	2,000 ml		Pour the water into the pan to cover everything.⏱ 15sResultChicken thigh and Sliced Carrot mixture
23	—		Bring the contents of the pan to a full boil over a high heat, then reduce the heat immediately.⏱ 5 minResultBroth and chicken brought to the boil
24	—		Use a large spoon to skim off any grey foam that has risen to the surface and discard it.⏱ 1 minResultSkimmed broth with chicken
25	—		Simmer gently over a low heat for 30 minutes, until the chicken is completely cooked through and tender.⏱ 30 minResultPoached chicken and broth
26	—		Lift the chicken thighs out of the broth with tongs onto the chopping board, leaving the broth and vegetables in the pan.⏱ 20sResultPoached chicken and broth
27	Poached chicken and brothstep 26		Fish out and discard the bay leaves and thyme sprigs with a spoon.⏱ 30sResultBroth with vegetables (bay and thyme removed)
28	—	—	Discard the bay leaves and thyme sprigs.⏱ 5s
29	—		Pull the chicken meat apart into coarse shreds using two forks, discarding any skin and bones.⏱ 2 minResultShredded cooked chicken
30	—		Return the shredded chicken to the pan of broth.⏱ 10sResultShredded cooked chicken
31	2 tsp		Add the salt to the pan and stir to combine.⏱ 5sResultShredded cooked chicken and salt
32	200 g		Add the egg noodles to the pan, pushing them under the broth.⏱ 10sResultShredded cooked chicken and egg noodles
33	—		Simmer over a medium heat for 5 minutes, stirring occasionally, until the noodles are just tender. Check the thickest piece reads 74 °C on a thermometer.⏱ 5 minResultSoup with cooked noodlesused in step 35
34	15 g		Gather the parsley leaves together and chop them finely.⏱ 30sResultFinely chopped parsleyused in step 36
Total Time			1 hr

Serving

Ladle the soup generously into 4 warmed soup bowls.
Scatter the finely chopped parsley over the soup in the bowls.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	460kcal
	38g
	13g
	5g
	47g
	6g
	5g
	1,431mg

Ingredients0/13

Tools0/14

Recipe

Chicken Noodle Soup

A chicken noodle soup with chicken thigh, carrots, and celery, finished with fresh parsley.

What you’ll doYou will prep vegetables and aromatics, then sweat the onion in butter before building a broth with carrots, celery, bay, thyme and chicken thighs. After simmering for 30 minutes, you will shred the cooked chicken, return it to the pot, add noodles and cook until tender. The whole process takes about an hour from start to ladle.

Serves4

Total1 hr

LevelEasy

Ingredients

Yellow onion150 g
Garlic3 clove
Carrots200 g
Celery150 g
Butter20 g
Chicken thigh600 g
Bay leaf2 piece
Fresh thyme4 sprig
Black peppercorns1 tsp
Water2,000 ml
Salt2 tsp
Egg noodles200 g
Fresh parsley15 g

Tools

SpoonTongsPepper millSmall bowlLarge heavy based saucepanChef's knifeWooden spoonCutting boardBowlPeelerLadlePlateForkChopping boardThermometerSoup bowl

Method

Peel the onion, discarding the papery outer skin.

30sChopping board, Chefs knifeYellow onion · 150 g

Finely chop the peeled onion into small, even dice.

Result · Finely chopped yellow onion · used in step 11

45sChopping board, Chefs knifePeeled yellow onion · step 1

Peel the garlic cloves, discarding the papery skins.

20sChopping board, Chefs knifeGarlic · 3 clove

Finely chop the peeled garlic cloves.

Result · Finely chopped garlic · used in step 13

30sChopping board, Chefs knifePeeled garlic cloves · step 3

Peel the carrots and discard the skins.

30sChopping board, PeelerCarrots · 200 g

Slice the peeled carrots into rounds about half a centimetre thick.

Result · Sliced Carrots · used in step 15

45sChopping board, Chefs knifePeeled carrots · step 5

Trim the ends from the celery stalks.

20sChopping board, Chefs knifeCelery · 150 g

Slice the trimmed celery stalks into pieces about half a centimetre thick.

Result · Sliced celery · used in step 16

40sChopping board, Chefs knifeTrimmed celery · step 7

Add the butter to the large heavy-based saucepan.

8sLarge heavy based saucepanButter · 20 g

Set the pan over a medium heat and let the butter melt until it just begins to foam.

1 minLarge heavy based saucepan

Tip the finely chopped onion into the pan with the melted butter.

10sLarge heavy based saucepanFinely chopped yellow onion · step 2

Stir and cook the onion over a medium heat for about 5 minutes, until it is soft and translucent but not coloured.

5 minLarge heavy based saucepan, Wooden spoon

Add the finely chopped garlic to the pan.

10sLarge heavy based saucepanFinely chopped garlic · step 4

Stir and cook the garlic with the onion for 1 minute until fragrant.

1 minLarge heavy based saucepan, Wooden spoon

Add the sliced carrots to the pan.

10sLarge heavy based saucepanSliced Carrots · step 6

Add the sliced celery to the pan.

10sLarge heavy based saucepanSliced celery · step 8

Nestle the chicken thighs into the pan among the vegetables.

15sLarge heavy based saucepanChicken thigh · 600 g

Drop the bay leaves into the pan.

5sLarge heavy based saucepanBay leaf · 2 piece

Add the thyme sprigs to the pan.

5sLarge heavy based saucepanFresh thyme · 4 sprig

Grind the black peppercorns finely using a pepper mill into a small bowl.

20sSmall bowl, Pepper millBlack peppercorns · 1 tsp

Tip the freshly ground black pepper into the pan.

5sLarge heavy based saucepanFreshly ground black pepper · step 20

Pour the water into the pan to cover everything.

15sLarge heavy based saucepanWater · 2,000 ml

Bring the contents of the pan to a full boil over a high heat, then reduce the heat immediately.

5 minLarge heavy based saucepan

Use a large spoon to skim off any grey foam that has risen to the surface and discard it.

1 minLarge heavy based saucepan, Spoon

Simmer gently over a low heat for 30 minutes, until the chicken is completely cooked through and tender.

30 minLarge heavy based saucepan

Lift the chicken thighs out of the broth with tongs onto the chopping board, leaving the broth and vegetables in the pan.

20sChopping board, Tongs

Fish out and discard the bay leaves and thyme sprigs with a spoon.

30sPlate, SpoonPoached chicken and broth · step 26

Discard the bay leaves and thyme sprigs.

5sPlate

Pull the chicken meat apart into coarse shreds using two forks, discarding any skin and bones.

2 minChopping board, Fork

Return the shredded chicken to the pan of broth.

10sLarge heavy based saucepan

Add the salt to the pan and stir to combine.

5sLarge heavy based saucepanSalt · 2 tsp

Add the egg noodles to the pan, pushing them under the broth.

10sLarge heavy based saucepanEgg noodles · 200 g

Simmer over a medium heat for 5 minutes, stirring occasionally, until the noodles are just tender. Check the thickest piece reads 74 °C on a thermometer.

Result · Soup with cooked noodles · used in step 35

5 minLarge heavy based saucepan, Thermometer

Gather the parsley leaves together and chop them finely.

Result · Finely chopped parsley · used in step 36

30sChopping board, Cutting board, Chefs knifeFresh parsley · 15 g

Ladle the soup generously into 4 warmed soup bowls.

30sSoup bowl, LadleSoup with cooked noodles · step 33

Scatter the finely chopped parsley over the soup in the bowls.

Result · Chicken Noodle Soup

10sSoup bowlFinely chopped parsley · step 34

Printed 7 October 2026