Chicken noodle soup réconfortante
Prep time: 20 mins
Cook time: 20 mins

Serves 4
  • 450g chicken breast
  • 1 knob of butter
  • 6 medium carrots
  • 3 stalks of celery
  • 1 tablespoon flour
  • 1 teaspoon turmeric
  • 1.5L of chicken stock *
  • ½ teaspoon salt
  • pepper
  • 4 large handfuls of vermicelli (or spaghetti broken into pieces)
  • fresh chives (optional)
  1. Over medium heat, sauté the chicken breasts in a pan for a few minutes.
  2. Meanwhile, peel the carrots and wash celery stalks and finely dice them. The smaller the diced vegetables are, the better. When the chicken breasts are golden brown on both sides, dice them too.
  3. Melt a knob of butter in a pan and sauté the diced carrots and celery for 5 minutes. After 5 minutes, add the flour and turmeric, mix well to coat all the vegetables and cook 1 minute more.
  4. Then add the chicken stock, pasta and chicken. Let simmer over medium heat until the pasta is al dente (look at the time indicated on the packet), they will continue to cook a little off the heat. Salt and pepper.
  5. Serve Chicken noodle soup hot sprinkled with chopped chives
*Votre the chicken stock: 1,5l boiling water + 2 chicken stock pots from Knorr. Good quality stock is important here, the normal cubes are not the best choice for this recipe.
Recipe by Anne-Sophie Vidal - Fashion Cooking at