Chicken Doodle Doup (Noodle Soup)

READY IN: 1hr 30mins
Recipe by EyesForASkinnyFuture

I asked for this recipe after having it on a "vacation". Delicious!

Top Review by Sydney Mike

Although I did pretty much follow the ingredient list, I did cut this recipe down so I was making just 1/3 of the original! Also used some homemade chicken broth & the chicken breasts, although using the thighs might well have given it a little nicer flavor! Still we were very happy with the results & I'll be making it again, for sure! Thanks for sharing it! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

Ingredients Nutrition

  • 1 lb spaetzle noodles (I use Klushi (Amish)
  • 10 cups cooked boneless skinless chicken breasts (Shredded, 10 Chicken thighs whole discount pkg. If using pressure cooker directions below)
  • 9 cups fat-free low-sodium chicken broth (2 32 oz. boxes & 1 14 oz. can (If using pressure cooker use only 1 box and 1 can, I use Collage Inn)
  • 3 (10 1/2 ounce) cans Campbell's condensed chicken broth (I use low sodium)
  • 10 12 ounces water (one Campbell's can full)
  • 6 tablespoons cornstarch
  • 6 tablespoons water
  • seasoning, to taste (salt, pepper, etc.)


  1. -Pressure Cooking Chicken-.
  2. Submerge thighs & pressure cook 22-25 minutes Strain broth - freeze- discard fat. and debone chicken.
  3. -----------------------------------------------.
  4. -Directions-.
  5. Debone meat - into small pieces.
  6. Add all liquid, get boiling.
  7. Add noodles; cook 10-13 minute
  8. (undercooked!).
  9. Turn heat to low.
  10. Stir in thickener (6 T. cornstarch + 6 T. water mixed.)
  11. Boil 2 minute more.
  12. Stir in meat, pepper.
  13. Take off heat & secure lid.
  14. Rest 1 hour stirring several (4) times.
  15. Check if needs more pepper & slightly salt.
  16. -NOTES-.
  17. DON'T mix cornstarch with water ahead of time!

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