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Easy Weeknight Chicken Soup
An easy chicken soup recipe you can make from scratch even on busy weeknights.
Recipe Type: Dinner
Author: Brooklyn Supper
  • 1 pound or so boneless chicken parts chopped into small pieces
  • 2 tablespoons butter or olive oil
  • 2 stalks celery chopped
  • 2 carrots peeled and diced
  • 1 medium yellow or white onion diced
  • 1 red pepper cored, seeded and diced
  • 1 quart chicken broth store bought or homemade
  • a pint or so chopped mushrooms shiitake
  • several sprigs fresh thyme
  • 3 tablespoons apple cider vinegar maybe more
  • splash madeira optional
  • two big handfuls egg noodles
  • sea salt and pepper to taste
  • minced parsley leaves for garnish
  1. Put a stock pot over medium heat. Once it heats up, add butter or oil and then the onion, carrot, red pepper, and celery. Cook, stirring often, until everything is tender.
  2. Pour in stock and turn heat to high. Add thyme sprigs, chicken, vinegar, madeira, and sea salt and pepper to taste.
  3. Once broth boils, turn heat down to low and simmer for about 30 minutes.
  4. Taste and adjust with vinegar, sea salt, pepper. (Blow on it first! Don’t burn your tongue.)
  5. When you are about 10-12 minutes from being done, add the noodles.
  6. Put in a bowl. Top with parsley.
  7. That’s it!