Canada / Canada's food guide
Chicken noodle soup
This hearty soup is prepared with moist, succulent chicken thighs. It is sure to please as it's simple and fast for a weeknight meal.
Ingredients
- boneless skinless chicken thighs6 (about 565 g/1¼ lb)
- water2 L (8 cups)
- fresh parsley2 sprigs
- onion, chopped1
- carrot, chopped1
- garlic, minced1 clove
- whole grain egg noodles250 mL (1 cup)
- frozen peas250 mL (1 cup)
- grated Parmesan cheese60 mL (¼ cup)
- chopped fresh basil or parsley30 mL (2 tbsp)
- Hot pepper sauce (optional)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 2 steps
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. Use a digital thermometer to check that the chicken has reached an internal temperature of 74 °C (165 °F).
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.
