Chicken meatball noodle soup
Prep time: 
Cook time: 
Total time: 
  • 1lb ground chicken
  • 1 egg
  • 1½ cups seasoned bread crumbs
  • ¼ tsp ground sage
  • ½ tsp rosemary
  • ¼ tsp garlic powder
  • 1 tsp dried parsley
  • ½ tsp dried minced onion
  • ¼ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp fresh ground black pepper
  • 4-5 tbsp olive oil for cooking meatballs
  • 3 tbsp olive oil for sauteing the veggies
  • ½ cup diced onion
  • 3 stalks of celery cut into ¼" slices
  • 2 medium carrots cut into ¼" slices
  • 2 cloves of minced garlic
  • 2 bay leaves
  • pinch of chili flake (if desired)
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • 1 tsp dried parsley
  • 2 bay leaves
  • 8 cups chicken stock
  • ½ tsp salt
  • ½ tsp fresh ground black pepper
  1. In a medium bowl add ground chicken, bread crumbs, egg, sage, rosemary, garlic powder, 1tsp dried parsley, dried minced onion, thyme, salt and pepper.
  2. Combine all ingredients until they are thoroughly combined. Try not to over-mix to prevent the meatballs from getting too dense.
  3. Form into meatballs, I start with just less than ¼ cup of mixture and form into the balls.
  4. Add olive oil to preheated skillet and add meatballs. Turn to brown all sides.
  5. Remove meatballs once browned and set aside.
  6. While the meatballs are cooking, add olive oil to heated soup pot and saute onion, carrots, celery and garlic for about five minutes.
  7. Add bay leaves, chili flake, oregano, basil, 1tsp parsley and cook for 1-2 minutes
  8. Pour in chicken stock and bring to a boil and lower to simmer for 10 minutes
  9. While the soup is simmering, cook the egg noodles in boiling water until just less than al dente. Strain and set aside.
  10. Add meatballs and simmer 15 minutes
  11. Add salt and pepper and taste soup and add more if needed.
  12. Add noodles and soup to bowl and serve.
Recipe by Only From Scratch at