Chicken Noodle Soup (4 servings)


  • 4 cups chicken broth (stock with the fat removed)
  • 1  cup onions cut into ¼ to ⅓ inch dice
  • 1  cup carrots cut into ¼ to ⅓ inch dice
  • 1 cup celery cut into ¼ to ⅓ inch dice
  • 1 – 2 garlic cloves finely chopped (or more to taste)
  • ½ – 1 cup chicken meat cut into ¼ to ⅓ inch dice
  • ½ cup elbow macaroni or pasta
  • 1 tsp Asian fish sauce
  • Salt and Pepper to taste.


Bring the chicken stock to a boil and add the elbow noodles.  Cook them about half way through and add the vegetable and continue simmering.  Add the diced chicken and fish sauce and cook another five minutes.  Season with salt and pepper and serve.


Alternatives and add-ons
Vegetable (all small dice unless otherwise noted)

  • Red Pepper
  • Shelled peas
  • Jalapenos
  • Ginger (minced)
  • Greens (cut into thin strips and cooked)
  • Spinach (cut into pieces)
  • Potatoes cut in about ½ inch dice


  • Corn tortillas ( great use for stale ones) (cut into small pieces)
  • Noodle of different shapes than elbow
  • Rice

Meat, fish and eggs (Add according to cooking time needed)

  • Cooked chicken
  • Chicken Balls (see below)
  • Thin slices of cooked beef
  • Cooked turkey or goose
  • Shrimp
  • Cooked white fish
  • Beaten eggs

Additional Seasoning

  • Curry powder
  • Chile Powder
  • Thyme
  • Asian spices
  • Rosemary

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