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
  1. 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.
  2. Add in the carrots, celery and chicken, stirring to combine then poor in the stock and bring to a boil.
  3. Add the egg noodles and turn down to a simmer for about 8 minutes then season with the pepper.
  4. Serve hot.