Chicken Noodle Soup Recipe

I don’t know why, but cooking chicken noodle soup reminds me of childhood. InĀ  fact I know where this memory comes from: mum would cook this kind of soup for us whenever we were sick, or in those freezing cold winter days. It was so much of a comforting sensation, to eat a cup of that warm, hearty soup, after hours of playing in the snow!

Chicken noodle soup - Yummy!

Chicken noodle soup - Yummy!


  • 1 chicken, cut in 4-6 pieces
  • 4 cups chicken broth or chicken stock
  • 1 parsnip, diced
  • 2-3 carrots, diced or sliced
  • 1-2 onions, cut in wedges or chopped
  • 2 stalks celery, diced
  • 2 cups noodles (homemade are the best, but you can find some good ones in shops as well)
  • 5-6 sprigs fresh parsley, chopped
  • salt and pepper to taste

Put the stock in a pot, add the chicken, salt, onions, parsnip, carrots and half of the parsley. If the stock is not enough to cover the chicken, add water. Bring it to a boil, then reduce the heat and simmer for about 1 hour or until the chicken is tender. Skim the soup from time to time, whenever needed. Take the chicken out of the broth and put it in a large bowl. Discard all vegetables and strain the broth through a sieve.

Remove skin and bones from the chicken and cut the meat into bite-sized pieces. Add the strained broth, salt and pepper. Bring it to a boil, then set the heat to low and add the noodles and the rest of the parsley. Simmer for 10 minutes or until the noodles are done. Serve hot.

Chicken noodles soup and an unexpected guest

Chicken noodles soup and an unexpected guest

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Cabbage Soup

Cabbage soup is my favorite whenever I’m a bit under the weather. Even if it doesn’t take away the cold, it makes me feel better. That’s why it’s high on my comfort foods list, especially in winter time.


  • 1 small cabbage, cored and chopped (or 1/2 of a big cabbage head, in case you can’t get a small one)
  • 1 tablespoon extra virgin olive oil
  • 1 onion, peeled, chopped
  • 1 celery stalk, chopped
  • 1 carrot, grated
  • 4-5 garlic cloves, peeled, chopped
  • 1/2 cup whole kernel corn
  • 1 can diced tomatoes in tomato sauce
  • 6 cups chicken broth
  • salt, pepper to taste

In a big pot, heat the olive oil, then saute the onion and garlic for about 4-5 minutes. Do not let the onion brown, you only want it to become translucent.

Add the chicken stock, celery, carrot, corn, salt and pepper. Bring it to a boil.

Add the cabbage and simmer for 10-15 minutes.

Add the tomatoes, bring it to a boil, then set the heat to low and simmer the soup for about 15-20 minutes, stirring frequently.

Vegetarian version: replace the chicken broth with vegetarian soup stock and you’re done.

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