Home PSP Health Promotion Hearty chicken noodle soup

Hearty chicken noodle soup

Here is another great recipe to warm you up on that on a cold weekend. Make enough to freeze and you can have it when needed.


  • 6 boneless skinless chicken thighs, about 575 g/1 lb 4 oz
  • 2 L (8 cups) water
  • 2 sprigs fresh parsley
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 clove garlic, minced
  • 250 mL (1 cup) whole grain egg noodles
  • 250 mL (1 cup) frozen peas
  • 60 mL (¼ cup) grated Parmesan cheese
  • 30 mL (2 tbsp) chopped fresh basil or parsley
  • Hot pepper sauce (optional)
  • 60 mL (¼ cup) each chopped fresh basil and parsley or mint


  1. Trim any visible fat from the chicken thighs and set aside.
  2. 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 food thermometer to check that chicken has reached an internal temperature of 74°C (165°F).)
  3. 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.


  • Time saver: Double this recipe and freeze extra servings for another day. 
  • Portion the soup into individual servings for easy meals that are ready to go.
  • If you don’t have a large pot, just double the recipe by using two smaller pots instead.
  • Try using less of the ingredients that are high in added sodium, sugars, or saturated fat. Adding salt or sugars directly to your recipe? Remember, a little often goes a long way.

For more recipes that follow Canada’s Food Guide, check out Health Canada’s recommendations: Canada’s Food Guide Recipes.