All white meat chicken, fresh vegetables, egg noodles, and a perfectly seasoned broth.


Chicken noodle soup, a simple staple in a full house of seven...especially when all of my minions are ill. Yesterday was one of those days, I won’t go into details except that it was an especially long night for my husband and myself. The best thing about this recipe is your dishes are minimal: a cutting board or two (one for your meat, one for your veggies), a stock pot, and a decent knife. I would normally have made a crusty bread to go with this, but I have to choose my battles on some days so we just went with crackers. I made use of some of that giant bag of organic thyme my mom gave me back around Thanksgiving. I still have about a half pound left.

Chicken Noodle Soup | Twisted Tastes

If you don’t already have a go-to chicken noodle soup recipe, hopefully this one will help you along your way. It fills the house a savory scent and tastes so much better than canned soup (plus you can control what goes into it).


p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.

Chicken Noodle Soup

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes


1 cup carrots chopped
1 cup celery chopped
1 tbsp minced garlic
1 tsp dried thyme
1 tsp salt
1/2 tsp pepper
11-12 cups chicken broth
2 chicken breasts, chopped
3 cups egg noodles
3 tbsp butter
3/4 cup chopped onion
1 bay leaf


  1. In a stock pot, melt the 3 tbsp of butter at medium to low heat (butter burns quickly).
  2. Add the chopped onions, garlic, and chicken breasts to the melted butter and saute until the chicken is fully cooked.
  3. Remove chicken, garlic, and onions and set aside so as not to overcook the chicken. (optional: I typically skip this step since my family is always chomping at the bit.)
  4. Into the same pot, add the broth, chopped carrots, and celery. Raise the heat to medium and bring to a covered boil.
  5. Let broth, carrots, and celery boil for 10 minutes (until the carrots are tender), then add the chicken, onion, and garlic back into the pot.
  6. Once it comes back to a covered simmer, add the bayleaf, thyme, pepper, and salt.
  7. Let everything simmer for at least 5 minutes, then add the egg noodles and turn off the heat; replace lid.
  8. Allow the noodles to cook in the residual heat for 10-15 minutes or until al dente. Remove the bayleaf and serve. Top with fresh parsley as a garnish to achieve that “uppity” look.

NOTE: Leftovers the next day taste even better as the soup has had time to get jiggy with it in the refrigerator. i.e. The spices have had longer to infuse the broth and noodles.

Yields: 12 servings.

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