Chicken soup with egg noodles and petite peas

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken soup with egg noodles and petite peas

Chicken soup with egg noodles and petite peas


2 Servings, 580 Calories/Serving

5–20 Minutes

This hearty and delicious weeknight meal will keep you nourished as the winter weather roars outside your window. We've applied a few shortcuts so you get this on the table quickly, without sacrificing all the deliciousness of a home cooked bowl of soup.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 6 cups chicken stock
  • 2 bone-in chicken thighs
  • 6 stalks celery
  • 1 carrot
  • 1 leek
  • 5 to 6 baby potatoes
  • small bunch parsley
  • small bunch thyme
  • small bunch oregano
  • ¼ teaspoon red pepper flakes
  • 2 ounces egg noodles
  • ½ cup petite peas
  • ¼ cup grated parmesan cheese

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Start the soup

Heat small pot on high. Add chicken stock, chicken thighs and only half the sprigs of each of the parsley, thyme and oregano bunches. Roughly chop 3 stalks celery and toss into stock. Bring to a boil, reduce to a simmer and cook, covered, until chicken is tender and easily pulling off the bone, about 25 minutes. Meanwhile:


Prep veggies

* Half leeks, trim off and discard root end and tough green tops. Slice into ¼ inch half moons, place in a deep bowl and soak with water.
* Slice potatoes, carrots and celery in ¼ inch rounds or half moons.
* Tear remaining oregano, parsley and thyme leaves off stems and roughly chop.


Sautee remaining veggies

Heat large stock pot on medium heat. Add 2 tablespoons olive oil. Toss in leeks and saute until soft, about 2 minutes. Add carrots, potatoes and chili flakes and cook, stirring occasionally, until soft, about 4 minutes. Add celery, cover and cook on low, stirring occasionally, until chicken is finished cooking.


Cook the noodles

When chicken is done, remove from pot and set aside to cool. Remove celery pieces and herbs with a slotted spoon and compost. Add stock to sauteed vegetables in large pot. Toss in chopped herbs, peas and noodles. Bring to a boil, then reduce to a simmer and cook until noodles are soft, about 8 minutes.

Combine & serve

Once chicken cools, remove skin and discard. Remove chicken from bone with a knife and shred with hands or thinly slice with knife. Add chicken to soup and season to taste with salt and pepper. Spoon into bowls, top with grated cheese.