Total Time
1hr
Prep 15 mins
Cook 45 mins

This recipe is a combination of several recipes I have collected/read. I have combined my mom’s, Rachael Ray’s, and the way I had previously made this soup. The results are delicious and it is simple. It does take a bit of time, but is well worth the wait.

Ingredients Nutrition

Directions

  1. Over low heat, heat olive oil in bottom of 2-quart stock pot.
  2. Add carrots, celery, chopped onion, minced garlic, salt and peeper.
  3. Stir frequently and cook for 2 minutes.
  4. Add chicken stock, water, and chicken bullion granules.
  5. Over medium heat bring to a boil.
  6. Add uncooked chicken, bay leaf, basil.
  7. Cook for 10-15 minutes depending on thickness of chicken breasts.
  8. Pull out chicken and dice small.
  9. Return to pot.
  10. Add ground thyme, parsley, and dill.
  11. At a rolling boil, boil for 5 minutes or until stock reduces by 1/3.
  12. Add noodles.
  13. Boil for 8-10 minutes more until noodles are done (stock will be reduced by ½ by the end of cooking).
  14. Serve with warm bread or muffins!

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