Benny’s Chicken Noodle Soup

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Benny’s Chicken Noodle Soup

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Ok the snow inspired me and before I headed out I put together my favorite soup so I thought I would share it. I didn’t take pictures of all the steps as I figure that is a no brainer its more about what your using. I also add a huge heap of some Asian chili garlic sauce because I have to have everything with a kick but you can add anything you like, a little parmesan cheese, croutons etc. If you want it Vegetarian leave out the chicken and use Vegetable stock instead of chicken stock.



Benny’s Chicken Noodle Soup

On 19/02/2011 (Saturday) at 9:11 pm by Benny.
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  • Prep Time:
    15 min
  • Cook Time:
    35 min
  • Ready Time:
    50 min


4 servings


  • 3 chicken thighs dredged in flour and “Old Bay Seasoning” equal amounts
  • One carrot diced
  • One celery diced
  • One leak finally chopped
  • 5 cloves garlic
  • Thyme bundle
  • Pinch fennel powder
  • 2 cups Chicken stock
  • 1 cup dry white wine
  • Handful of your favorite pasta noodles
  • 3 bay leaves
  • canola oil
  • kosher salt
  • fresh cracked black pepper


Start by sweating the carrots, garlic, celery, leeks, bay leaf and thyme in some canola oil with some kosher salt and pepper. Once they are soft and starting to take on a little color take them out.

Now add a little more oil and brown the chicken on all sides, next add the vegetables back in and add the white wine, let the wine reduce until almost gone.

Add your chicken stock and bring to a boil then reduce to simmer for 30 min add some water if it needs it.
At this point check for seasoning and add your noodle.

Once noodles cook you’re ready to eat, serve with some crusty bread and a drizzle of olive oil or Saracha sauce so good.



Step by step in pictures here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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