This classic recipe is made with juicy chicken, light noodles, tender veggies and aromatics, and a beautifully seasoned broth!

Easy Chicken  Noodle Soup




– Avocado oil – Chicken – Veggies and aromatics – Seasoning – Water – Salt & pepper – Parsley – Noodles

6 people

1 hr 10 mins

Step 1

Over medium heat, add oil to a Dutch oven or large soup pot. Season the chicken with salt and pepper and brown it for about 3-5 minutes per side.

Step 2

In the same pot, cook the garlic for 1 minute. Add carrots, celery, onion, thyme, Montreal steak spice, coriander, and bay leaf. Transfer back the chicken to the pot and cover it with water.

Step 3

Stir everything together and bring it to a boil. Reduce the heat to low and skim the top and remove any foam with a spoon. Partially cover with a lid, leaving space for steam to escape, and simmer for 40 minutes. Stir occasionally.

Step 4

Remove the chicken from the pot and place the pieces onto a plate. Using a knife and tongs, remove the meat from the bones (it should fall apart easily at this point) and chop up the chicken into bite-size pieces.

Step 5

Add the chicken back to the pot, add parsley for garnish, and season with salt and pepper to taste. Remove the soup from the heat and discard the bay leaf.

Step 6

Add the cooked pasta to your serving bowls and ladle the soup over each one. Garnish and season again and enjoy!