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    Classic Chicken Noodle Soup

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    Prep Time:

    20 MIN

    Cook time:

    20 MIN

    Total Time:

    40 MIN

    Servings Icon



    • 2 tablespoons extra-virgin olive oil

    • 1 medium onion, chopped

    • 3 garlic cloves, minced

    • 2 medium carrots, cut diagonally into 1/2-inch-thick slices

    • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

    • 4 fresh thyme sprigs

    • 1 bay leaf

    • 6 scoops Progressive Bone Broth

    • 8 ounces dried wide egg noodles

    • 1 ½ cups shredded cooked chicken 

    • Kosher salt and freshly ground black pepper

    • 1 handful of fresh flat-leaf parsley, finely chopped



    1. Mix 6 scoops Progressive Bone Broth with 3 litres of water.
    2. Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
    3. Pour in the Progressive Bone Broth and bring the liquid to a boil.
    4. Add the noodles and simmer for 5 minutes until tender.
    5. Fold in the chicken and continue to simmer for another couple of minutes to heat through; season with salt and pepper and remove bay leaf.
    6. Sprinkle with chopped parsley before serving.