half chicken, skin removed,
1/2 cup celery, sliced,
1/2 cup carrot, diced,
1 large onion, quartered,
1 bell red pepper, diced,
1 cup broccoli florettes,
2 tbsp. extra virgin olive oil,
2 bay leaves,
1 tbsp. chopped parsley,
1 large carrot, cut to chunks,
1 cup small seashell noodles,
10 cups of water,
salt and pepper to taste.


1. In a large saucepan pour the 10 cups of water and add the bay leaves, chicken, carrot chunks and onion. Bring to a boil and reduce the temperature to simmer.

2. Skim the surface regularly from the impurities.

3. Simmer until the chicken is cooked and comes easily off the bones.

4. Remove the chicken. Strain the chicken stock and return it to the saucepan.

5. Debone the chicken and dice the meat. Add the diced chicken and remaining fresh vegetables to the saucepan and bring to a boil.

6. Boil gently until the diced carrots are very soft.

7. Ten minutes before the soup is ready add the seashell noodles.

8. Season the soup with salt and pepper and add the chopped parsley right before serving the chicken noodle soup.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

Home Page | Contact | Comments

Chicken Noodle Soup Recipe | Copyright ©