Chicken Noodle Soup
Chicken noodle soup is the go-to comfort food in Canada — the cure-all for colds, the warm hug on a snowy day, and the dish that makes the most of leftover chicken or turkey from holiday dinners. Simple yet deeply satisfying, it’s the kind of soup that carries both nostalgia and nourishment in every spoonful.
Prep Time: 15 minutes
Total Time: 40 minutes
Serves: 6
Ingredients
1 tbsp olive oil or butter
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
8 cups (2 L) chicken stock
2 cups cooked chicken or turkey, shredded (leftovers work perfectly)
1 bay leaf
1 tsp dried thyme (or 2 tsp fresh)
Salt & freshly ground black pepper, to taste
150 g (5 oz) egg noodles (or any short pasta)
2 tbsp fresh parsley, chopped (for garnish)
Method
Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook until softened, about 6–8 minutes.
Pour in chicken stock, add bay leaf and thyme, and bring to a gentle boil.
Stir in shredded chicken (or turkey). Reduce heat and simmer 15–20 minutes to allow flavours to meld.
Add noodles and cook until tender, about 6–8 minutes.
Remove bay leaf, adjust seasoning with salt and pepper.
Serve hot, sprinkled with fresh parsley.
Variations
Holiday Leftovers – Use turkey stock and shredded turkey after Thanksgiving or Christmas.
Prairie Style – Swap noodles for barley for a heartier version that sticks to the ribs.
West Coast Fresh – Add a squeeze of lemon and fresh dill for a lighter, brighter finish.
In Canada, Lipton’s chicken noodle soup became a beloved pantry staple, especially after the 1950s. Sold in bright red boxes, it was quick, affordable, and often the first thing parents reached for when kids were under the weather. Even today, many Canadians remember it as their “first taste” of chicken noodle soup, before graduating to homemade.
