Chicken & noodle soup
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Small chicken pieces, vegetables and noodles make a straightforward soup.
North American · lunch, dinner, soup · easy
Servings: 4
Prep: 10 min
Cook: 25 min
Total: 35 min (estimate)
Estimated cost: USD 6 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Wheat. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
- Thaw raw meat or seafood in the refrigerator. Use a separate board and utensils for raw ingredients; wash hands and clean and sanitize tools and surfaces afterward. Never put cooked food on a plate that held raw food. Check internal temperature with a clean food thermometer in the thickest part of each piece.
- Do not rinse raw meat or poultry; splashes can spread bacteria. Cooking times are estimates: the required internal temperature controls doneness.
Ingredients
- 1 pound raw boneless skinless chicken breast (450 g, 1/2-inch cubes Thawed in the refrigerator; not frozen.)
- 4 ounces dry egg-free wheat pasta (115 g, small shapes Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 1 medium yellow onion (diced)
- 5 cups gluten-free vegan vegetable broth (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
Cooking instructions
- Heat the olive oil in a pot on medium and soften the carrots, celery and yellow onion for 5 minutes.
- Add the gluten-free vegan vegetable broth, water and dried thyme and bring to a boil. Lower to a steady simmer.
- Add the raw boneless skinless chicken breast and simmer for 5 minutes, then add the dry egg-free wheat pasta. Continue simmering for its package time, usually 8–10 minutes, until tender and several chicken pieces reach 74°C/165°F.
- Stir from the bottom, check the vegetables are tender and divide the soup among four bowls.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.