Chicken Noodle Soup

Soups are best serve during the cold winter days or even serve any time of the day. Try this recipe for the whole family to share.

chicken noodle soupIngredients

  • 3 carrots, chopped
  • 1 stalk celery, chopped
  • 1/2 cup chopped onion
  • 1 clove roasted garlic, minced
  • 2 tablespoons vegetable oil
  • salt and pepper to taste
  • 2 quarts water
  • 1 (12 ounce) package thin egg noodles
  • 2 skinless chicken leg quarters
  • 3 cubes chicken bouillon, crumbled


  1. In a large pot, cook in oil the chicken pieces over medium heat, brown both sides. Add and cook the onions for about 2 minutes.
  2. Pour the water and chicken bouillon and bring to boil. Lessen the heat and simmer for about 45 min.
  3. Add in the garlic, pepper, carrots, salt and celery. Then simmer until the carrots are tender.
  4. Remove and tear the chicken meat from the bone. Stir the noodles into the pot and cook until tender.
  5. Return the chicken meat into pot and cook then serve.