Chicken Noodle Soup

October 23, 2018

Chicken Noodle Soup


Chicken Noodle Soup

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 exceptionally 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 vegetables), a stock pot, and a decent knife.

I would typically 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.

Check out these other soup recipes!

Loaded Baked Potato Soup

Creamy Roasted Vegetable Soup

Chicken Noodle Soup | Twisted Tastes

Chicken Noodle Soup

Holly McCarthy
All white meat chicken, fresh vegetables, egg noodles, and a perfectly seasoned broth.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 12
Calories 127 kcal


  • 12 cups chicken broth
  • 1 onion diced
  • 2 chicken breasts cooked and chopped into bite-size pieces
  • 3 cups egg noodles
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 3 tbsp butter
  • 1 tbsp garlic minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf


  • In a stock pot, melt the 3 tbsp of butter at medium to low heat (butter burns quickly).
  • Add the chopped onions, garlic, and chicken breasts to the melted butter and saute until the chicken is fully cooked.
  • 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.)
  • Into the same pot, add the broth, chopped carrots, and celery. Raise the heat to medium and bring to a covered boil.
  • 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.
  • Once it comes back to a covered simmer, add the bay leaf, thyme, pepper, and salt.
  • Let everything simmer for at least 5 minutes, then add the egg noodles and turn off the heat; replace lid.
  • Allow the noodles to cook in the residual heat for 10-15 minutes or until al dente. Remove the bay leaf and serve. Top with fresh parsley as a garnish.


Calories: 127kcalCarbohydrates: 10gProtein: 10gFat: 4gSaturated Fat: 2gCholesterol: 39mgSodium: 1139mgPotassium: 419mgSugar: 1gVitamin A: 1930IUVitamin C: 18.6mgCalcium: 32mgIron: 1mg
Keyword chicken noodle soup
Tried this recipe?Let us know how it was!

Recipes to accompany the soup.

Cheddar and Sage Biscuits

Potato Bread

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.

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