Proud To Have A 4.9 Star Ratings With More Than 440+ Reviews! (Google, Yelp, Facebook and Trip Advisor)
Academy Phone
(786) 395-0355
Cafe Phone
(786) 730-7296
Image of chicken soup with noodles

Chicken Soup

Course Appetizer
Cuisine American
Servings 10 small bowls
Author Chef Maria Cummins


  • Soup pot and burner
  • Knife and cutting board


  • ¾ lbs chicken breast
  • 3 med carrot
  • 2 med potatoes (red skin, russet, or Yukon gold)
  • 2 stalk celery
  • 1 med onion
  • 1 clove garlic
  • 4 cup chicken broth low-sodium
  • avocado oil


  • Cook chicken as desired until no longer pink (or use leftovers if you have some on hand); shred or cut into bite-sized pieces.
  • Finely dice carrots, potatoes, celery, and onion. In a soup pot, heat a small drizzle of olive oil over medium heat. Add veggies to the pan and cook over medium heat until crisp-tender.
  • Add garlic, and cook 1-2 minutes longer until fragrant.
  • Pour in 3 cups of the chicken stock and add the cooked chicken. Bring mixture to a simmer over medium heat and let simmer for 15-20 minutes until vegetables are completely tender.
  • Homemade Noodles: While the soup is simmering, go ahead and start making the noodles.  Make sure you use the tightest setting on the pasta machine so the fettuccine comes out super thin.
    Store bought Noodles: Prepare according to directions on package.
  • Add the cooked noodles to the soup pot and serve.


To make the noodles from scratch, you can follow this dough recipe and then run through a pasta machine set super thin. 
Copyright © 2009 - 2023 .:. The Real Food Academy .:. 570 NE 81st Street, Miami FL 33138 .:. Built & Maintained by Cenay Nailor