Chicken and Noodle Soup

READY IN: 1hr 10mins
Recipe by 596151

As a note for all my recipes: I do not measure my spices, I just shake them in. So I am guessing at how much goes in. Most is to taste. And most of the time I am trying to make a little food feed a lot of people usually 6.

Top Review by Outta Here

This is the way I make soup also. Just add things to taste! This makes a LOT of soup, so we are freezing half of it for later. This was very comforting on a cold, dreary Pacific NW fall day. I subbed chicken stock for the water, and cut back on the amount of salt called for. I liked the whole grain egg noodles. I had never used them but will more often. Made for Fall 2011 PAC game.

Ingredients Nutrition


  1. In a large stock pot add olive oil.
  2. Chop onions, minced garlic and celery including the leaves of the celery, place in pot. Turn heat to med high start to simmer.
  3. Add chicken then all the spices. Let simmer for minute then add water.
  4. Bring to a boil then turn heat to medium and cook for 45 minutes.
  5. When chicken is done pull out and set on a plate to cool.
  6. Add carrots and noodles. Cook 10 minutes.
  7. Shred the chicken and place back in the pot.
  8. If you want the broth thicker then thicken with cornstarch by placing 3 tbls of cornstarch in a glass with 3 tablespoons of cold water mixing well. Bring broth to a boil and stir in the mixture. Let cool before serving.

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