Chicken Noodle Soup

Chicken Noodle Soup

14 reviews, 4.9 star(s). 93% would make again

Ready in 40 minutes

By Tyler Florence. On


2 tablespoons extra-virgin olive oil
1 medium Onion; chopped
3 cloves garlic; minced
2 medium carrots; cut diagonally into 1/2-inch-thick slices
2 ribs celery; halved lengthwise, and cut into 1/2-i
4 sprigs fresh thyme
bay leaf
2 quarts chicken stock; recipe follows
8 ounces dried wide egg noodles
1 1/2 cups cooked chicken; shredded
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley; finely chopped

Original recipe makes 4



Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

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Chicken Noodle Soup taken by Jason L. Cummins 2/19/10

Calories Per Serving: 605 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

This recipe turned out really good! Definitely would make it again.
Scsweatt 9m ago

This is absolutely delicious. My fiancé wants me to make it for her every time it starts to get cold. She loves it as do I.
mobilejay 1y ago

Quick & easy. Perfect solution to leftover roast chicken. I would recommend 12 oz instead of 8 oz of noodles for more substance.
Neezle 2y ago

Very good and my children liked it too, which is always a plus.
ruffles77 2y ago

Delicious and quick! I used leftover roast chicken.
Epianolady 3y ago

Best chicken noodles I've ever had. Thanks for the recipe.
zanna2008 3y ago

jlsmith 3y ago

Delish and easy
jread 3y ago

Simple to make and taste really good
wendytoney 3y ago

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