Chicken Noodle Soup

This recipe was given to me by a close friend and I’ve made this soup a dozen times.. loved it every time!  This recipe calls for a precooked roasted chicken which you can get from most grocery stores, usually around $4-$8.

Serves 6-8


  • 2 large zucchini (thinly sliced into matchstick size pieces)
  • 3-4 carrots (diced)
  • 1/2 stalk celery (thinly sliced into matchstick size pieces)
  • 1 large onion (chopped)
  • 3 garlic cloves
  • 3 tbsp extra virgin olive oil
  • 1 (8 ounce) frozen peas
  • 16 ounces extra thick egg noodles
  • 2 tbsp butter
  • precooked roasted chicken
  • chopped parsley


  1. Cut up zucchini, carrots, and celery.
  2. Heat oil in skillet or wok.
  3. Saute zucchini, carrots, and celery in oil.
  4. Sprinkle with salt and pepper (to taste).
  5. Cook above veggies until they begin to tender.
  6. Shred chicken while veggies cook.
  7. Removing any bones.
  8. Bring water to boiling for noodles.
  9. While water is heating up, cut up onion and garlic cloves.
  10. Add onion and cloves to veggies in skillet.
  11. Stir well and continue to saute.
  12. Cook noodles as directed adding salt in the beginning.
  13. Add peas and shredded chicken to veggie skillet.
  14. Return noodles to pot they were boiled in after drained.
  15. Add butter and parsley to noodles and stir.
  16. Put some of noodles in each bowl.
  17. Top with sauted vegetables.


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