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Classic Chicken Noodle Soup

Classic Chicken Noodle Soup

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Prep Time:

20 MIN

Cook time:

20 MIN

Total Time:

40 MIN

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  • 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.


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