Hearty Chicken Noodle Soup

Makes 6 servings

Preparation Time: 15 min
Cooking Time: 20 min

Cool fall days call for a heart-warming soup. This version is sure to please as it’s simple and fast for a weeknight meal. Moist, succulent chicken thighs take this great tasting soup to a whole new level of comfort.


boneless skinless chicken thighs 575 g
8 cups water 2 L
sprigs fresh parsley
onion, chopped
carrot, chopped
clove garlic, minced
1 cup whole wheat egg noodles 250 mL
1 cup frozen peas 250 mL
1/4 cup grated Parmesan cheese 60 mL
2 tbsp chopped fresh basil or parsley 30 mL
  hot pepper sauce (optional)  


Step 1
Trim any visible fat from the chicken thighs and set aside.

Step 2
In a soup pot or Dutch oven, bring water, parsley, onion, carrot, garlic and trimmed chicken thighs to a boil. Reduce heat to a simmer and spoon off any foam that forms on top. Cook chicken for about 15 minutes.

Step 3
Using tongs, remove chicken thighs to a clean cutting board. Let cool slightly and chop into bite size pieces. Return chopped chicken with noodles, peas, cheese and basil to broth; cook for about 5 minutes or until noodles are tender. Add a splash of hot sauce to each bowl if desired.


Time saver: Double this recipe and freeze extra servings for another day.
Portion the soup into individual servings for easy meals that are ready to go.
If you don’t have a large pot, just double the recipe by using two smaller pots instead. 
*Use a digital food thermometer to check that chicken has reached an internal temperature of 165°F (74°C).

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 210
Fat / Lipides 7 g
Saturated / saturés 2 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 74 mg
Sodium / Sodium 168 mg
Carbohydrates / Glucides 14 g
Fiber / Fibres 3 g
Sugars / Sucres 2 g
Protein Protéines 23 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer