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Chicken Noodle Soup

Chicken Noodle Soup

A western take on a dish often found in Thailand, this will be enjoyed by all nationalities. 
Using a pre-cooked bbq chicken cuts the cooking time down and adds to the flavour.


  • 1 tbsp Olive oil or butter
  • 1 Small yellow onion, chopped about 3/4 cup
  • 2 Ribs of celery, 1/2-inch chopped
  • 1-2 Large carrots, peeled, 1/2-inch sliced about 1 1/2 cups
  • 4 Cloves garlic, minced
  • 2 Bay leaves
  • 8 cups Chicken stock
  • 2-3 cups Cooked shredded chicken (from rotisserie)
  • 6 oz Egg noodles
  • 1 tbsp Minced, flat leaf parsley
  • 1 tsp Sea salt
  • 1/4 tsp Fresh cracked black pepper to taste


  • Heat the butter or olive oil in a large pot set over medium heat. Add the onion, celery and carrots and cook until the onions are translucent, about 5 minutes. Add garlic and cook for 1 minute longer.
  • Add the chicken stock, bay leaves. Bring to a boil over high heat. Reduce heat to medium and cook until the vegetables are tender, about 15 minutes.
  • Add the chicken, egg noodles, parsley, salt and pepper. 
  • Maintain a low boil until the noodles are tender and the chicken is warmed through.
Chicken Noodle Soup

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