Quick Chicken Soup

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1/2 of medium onion, chopped

1 bag of egg noodles (you can use either medium or wide)

2 cans of cooked chunk chicken breast, strained

1 can of sliced carrots, strained


chicken bouillon cubes

parsley flakes


1. In a large soup pot, sauté onion in olive oil until translucent.

2. Fill pot 2/3 full with hot water and add 3 to 4 bouillon cubes or you could also use canned chicken broth.

3. Bring to boil and add bag of egg noodles. Boil until noodles are tender (approx. 12-15 minutes) stirring occasionally.

4. Add carrots and chicken and reduce heat to low, simmer for 10 more minutes. Sprinkle parsley flakes on top and serve.

Bon Appetit!

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