Serving your family nutritious and delicious meals does not always have to equate to spending hours in the kitchen. With flu season coming it is even more important to stay healthy and keep your immune systems strong by eating the right kind of food. Hearty homemade Chicken Noodle Soup is such a great dinner idea during this time of year and being able to make it in no time flat with no compromise with flavour makes this version a real keeper.
To be able to make this even at your worst, prep your veggies as indicated and freeze until needed. Even the Maple Leaf Prime Chicken Strips use in this recipe may be purchased ahead of time and frozen then defrosted prior to using in this soup.
It sure beats a can of soup any day! If you have a little extra energy, while the soup is simmer, throw together some cheesy garlic bread. That roasted garlic will do your body wonders!
Quick & Easy Classic Chicken Noodle Soup
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 medium Carrots, Sliced
2 Celery stalks, Sliced
1 400g Package, Maple Leaf Prime Precooked Chicken Strips, chopped
8 cups Chicken Stock
1 1/2 cups uncooked broad egg noodles
1/2 tsp black pepper
In a large stock pot heat the olive oil over medium-high heat then add the onion and saute for about 2 minutes or until they start to turn translucent.
Add in the carrots, celery and chicken, stirring to combine then poor in the stock and bring to a boil.
Add the egg noodles and turn down to a simmer for about 8 minutes then season with the pepper.
Classic Chicken Noodle Soup
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 medium Carrots, Sliced
- 2 Celery stalks, Sliced
- 1 400 g Package, Maple Leaf Prime Precooked Chicken Strips, chopped
- 8 cups Chicken Stock
- 1 1/2 cups uncooked broad egg noodles
- 1/2 tsp black pepper
- In a large stock pot heat the olive oil over medium-high heat then add the onion and saute for about 2 minutes or until they start to turn translucent.
- Add in the carrots, celery and chicken, stirring to combine then poor in the stock and bring to a boil.
- Add the egg noodles and turn down to a simmer for about 8 minutes then season with the pepper.
- Serve hot.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
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Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
Thursday 8th of June 2017
We like Chicken Noodle soup at our home that this sounds like a frugal, delicious and easy recipe. I am saving it to my favorites and thank you.
Debbie White Beattie
Thursday 4th of August 2016
Your picture makes this soup look so good and I love that you buy the precooked chicken because it makes it so much quicker and easier to make this soup.
Saturday 19th of December 2015
My husband loves Chicken Noodle soup and I have never made a homemade variety. I have lots of chicken in our freezer and so I have no excuse for not making it. Thank you for the delicious recipe and I hope mine turns out as well as yours.
Thursday 19th of November 2015
Picked up all the ingredients will make on the weekend
Monday 16th of November 2015
Its the time of year for soup,we have soup almost everyday now that Fall has started.Will try thisone.thanks