Soups are a staple when you’re sick. They’re easy to prepare and have an uncanny ability to make you feel as if you’re already 70% better. You can practically cook any type of soup, but chicken noodle soup is always a winner. It’s filling from the noodles and has a home-made taste to it that will warm you up from head to toe.

This dish can be modified to be as simple as possible with just some instant noodles and chicken stock, or ambitiously Michelin with some shredded chicken and herbs. For a vegetarian option, try replacing chicken stock with vegetarian stock and adding some carrots or potatoes.

Cost: 3/5

Prep Time: 20 minutes

Cook Time: 20 minutes

Healing Power: 3/5

Serves: 4


1 Tbsp olive oil

1 onion, medium dice

1 garlic clove, finely chopped

1 leek (white and pale green parts only)

3 carrots, peeled

2 celery stalks

1 large fresh thyme sprig 

Sea salt and freshly ground black pepper

8 cups chicken stock or chicken broth

1 cup dried wide egg noodles

2 boneless skinless chicken breasts, cut into bite-size pieces

3 Tbsp chopped fresh flat leaf parsley

2 large eggs


1. Heat a large heavy pot over medium heat. Add the oil, then add the onion and garlic and sauté until soft, about 3 minutes.

2. Meanwhile, cut the leek, carrots and celery into a medium dice. Add the leek, carrots, celery and thyme to the onions and garlic. Sprinkle with salt and sauté until the vegetables soften, about 3 minutes.

3. Add the chicken stock and bring to a boil. Add the noodles and cook for 5 minutes. Add the chicken and simmer very gently until the chicken is just cooked through, about 7 minutes. Remove the thyme stem. Remove from the heat and stir in the parsley.

4. Beat the eggs in a small bowl to blend. While slowly stirring the soup in a circular motion, slowly drizzle the eggs into the soup. Cook just until the eggs form streaks throughout the soup. Season the soup to taste with salt and pepper.

5. Ladle the soup into bowls. Serve and enjoy. 


1. This soup is best eaten as soon as it's made.

Find the recipe from Curtis Stone here! 

Pick Up the 2018 Student Cookbook from Arc Reception