Classic Chicken Noodle Soup

Classic Chicken Noodle Soup

It’s the time of the year when the weather turns colder, the nights get longer, and we tend to spend more time indoors. It’s also the time of year when cold and flu germs make their way around classrooms and the workplace. Yuck! Some studies have shown that chicken soup may have anti-inflammatory effects, which could potentially ease upper respiratory symptoms common with the cold or flu. Critics of this study say more research is required. Regardless, we do know that is that there’s nothing quite like the hearty aroma of fresh chicken soup to warm up your stomach when you’re feeling under the weather. Try our Classic Chicken Noodle Soup tonight, complete with an extra boost of omega-3 fatty acids.

Prep Time: 20 minutes
Cook Time: 25 to 30 minutes
Yield: 6 servings


  • 2 tbsp Canola Harvest margarine
  • 1 1/2 cup onions, diced
  • 1 1/2 cup celery, diced
  • 1 1/2 cup carrots, sliced 1/4 inch thick on a diagonal
  • 3 tsp garlic cloves, minced
  • 2 bay leaves, dried
  • 1 1/2 tsp black pepper, freshly ground
  • 1 1/2 tsp salt
  • 1 1/4 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried summer savoury or sage
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • 1 lb chicken thighs or breasts, boneless and skinless
  • 8 cups chicken broth, low sodium
  • 3 tbsp lemon juice, freshly squeezed
  • 2 cups wide egg noodles, cooked according to package directions and rinsed under cold water

Garnish (optional):

  • fresh flat-leaf parsley


  1. In a large stock pot or dutch oven, melt the Canola Harvest margarine over medium high heat. Add the diced onion, celery and sliced carrots.
  2. Sautée until crisp-tender; 3 to 5 minutes. Lower heat to medium. Add in minced garlic, bay leaves, black pepper, salt, dried thyme, oregano, summer savoury, rosemary and basil. Sautée until garlic is fragrant; about 2 minutes.
  3. Add the chicken and broth to the pot.
  4. Bring to a boil. Immediately reduce heat to low and simmer for 15 minutes or until chicken is just cooked through. Carefully remove chicken from the pot. Set aside until cool enough to handle. Cut into bite-sized pieces.
  5. Stir in the lemon juice. Add the chicken and any juices that may have run out, placing them both back into the pot.
  6. Add in the cooked wide egg noodles into the soup at this point (or into individual bowls) and heat until chicken is warmed through; about 3 minutes. Turn off heat. Serve immediately garnished with fresh flat leaf parsley.

Chef’s Tips:

  • Rotisserie chicken or leftover chicken may be used. Proceed with recipe and add the cooked chicken when the recipe states adding the chicken back into the soup.
  • Different pasta may be used instead of the wide egg noodles. Try rotini, fettucine, or even rice.
  • Noodles may be added to individual bowls or into the soup at the very end.
Print Friendly, PDF & Email