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Traditional, Quick Chicken Noodle Soup


  • 2 tablespoons extra virgin olive oil (EVOO)

  • 5-6 ribs celery from the heart with leafy tops, chopped

  • 3-4 medium size carrots, chopped

  • 1 large onion, chopped

  • 1 bay leaf, fresh or dried

  • Salt and freshly ground black pepper

  • 2 quarts chicken stock

  • 1/2 pound extra-wide egg noodles

  • 1 pound chicken tenders or chicken cutlets, chopped

  • 1/4 cup dill, chopped

  • 2 cups popcorn or white cheddar popcorn, for garnish (optional)

  • 1 cup oyster crackers, for garnish (optional)


Place a large soup pot over medium-high heat and add the EVOO. Add celery, carrots, onion and bay leaf and season with salt and pepper. Cook vegetables to make tender, 8-10 minutes.

Add stock and bring to a boil. Stir in egg noodles and chicken bits and simmer for 5-6 minutes. Stir in dill and turn off the heat.

Ladle soup into bowls. Garnish with some popcorn or oyster crackers.