Old-Fashioned Chicken Noodle Soup

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  • Olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, crushed
  • 2 stalks celery, sliced
  • 2 carrots, peeled and diced
  • 400g chicken fillets, chopped into bite size pieces
  • 1 cup sliced mushrooms
  • 2 litres chicken stock
  • 140g Highmark fine egg noodles
  • salt and freshly ground black pepper
  • 1/2 cup finely chopped fresh parsley



Heat a little olive oil in a large saucepan and add onion, garlic and celery, cook over a low heat for 5 minutes. Add carrot and cook for a further minute.
Increase heat and add the chicken to the pan and cook for 2 minutes. Add
mushrooms and cook for a further 2 minutes. Pour the chicken stock into
the saucepan and bring to the boil add noodles and cook for 5 minutes until noodles are cooked, season to taste and serve sprinkled with parsley.


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