All Recipes

Chicken Noodle Soup

30 Mins
Butter Bread
Made With
Butter Bread


2 Tablespoons Extra-Virgin Olive Oil

1 Medium Onion, chopped

3 Garlic Cloves, minced

2 Medium Carrots, cut diagonally into 1/2-inch-thick slices

2 Celery Ribs, halved lengthwise, and cut into 1/2-inch-thick slices

2 tsp Dried Basil

1 Tablespoon Dried Parsley

2 1/2 Quarts Chicken Stock

8 Ounces Dried Wide Egg Noodles

2 Cups Cooked Chicken Breast, shredded

Salt and Freshly Ground Black Pepper

1 Handful Fresh Parsley, finely chopped

6 Slices Martin’s Old Fashioned Real Butter Bread

Serves: 4


Step 1

Turn Multi-Cooker setting to sauté. Add olive oil.

Step 2

Add onion, garlic, carrots, celery, and basil. Cook and stir for about 6 minutes, until vegetables are softened but not browned.

Step 3

Pour in chicken stock, and bring liquid to boil. Add noodles and simmer for 5 minutes until tender.

Step 4

Stir in chicken, and continue to simmer for another couple of minutes to heat through.

Step 5

Season with salt and pepper. Sprinkle with chopped parsley and add bread crackers on the side for serving.

Pro Tip: Bread Crackers

Preheat oven to 350°F. Roll out 6 slices of Martin’s Old Fashioned Real Butter Bread to flatten. Cut slices into quarters. Lay on baking sheet and toast until golden brown, about 3-5 minutes. Set aside.

Step 6

Serve alone or with a side of BLT Panzanella Salad.

Recipe adapted from: