Chicken noodle soup
Recipe type: Soup
Cuisine: International
Serves: 4
  • 3 carrots, peeled and sliced
  • 1 parsnip, peeled and sliced
  • 1 onion, diced
  • 1 garlic clove, thinly sliced
  • 3 celery sticks, sliced
  • 800 ml chicken stock
  • 100 g fine egg noodles, cooked
  • 100 g kale
  • 2 chicken breast, roasted (or grilled)
  • 1 tbsp olive oil for frying
  • sea salt, white pepper
  • 50 ml white wine
  • ½ bunch parsley
  1. Cook noodles, according to the instruction on the package.
  2. Heat the oil in a large sauce pan. Add the garlic, onion, celery, carrots and parsnip, cook for 3 - 4 minutes, stirring from time to time, until softened.
  3. Pour in the stock and white wine, simmer for 20 minutes.
  4. Add the kale and cook for 5 more minutes until kale’s wilted. Taste and season with salt and a pinch of white pepper.
  5. Add noodles and cook for 1 more minute.
  6. Slice the chicken breast into long strips, ladle the soup with vegetables and noodles, arrange chicken slices on top.
  7. Decorate with chopped parsley and serve.
Recipe by We Cooked It at