Chicken Noodle Soup Recipe

Chicken noodle soup is a classic comfort food. It is one of those recipes that just makes you feel better, right? I know when I was a kid, I always ate chicken noodle soup when I was under the weather. I don’t eat chicken anymore, but Joshua does:) So we made a big pot of soup to ease the soul!

This is a simple recipe. We used a pressure cooker to cook the chicken breasts and then we shredded them with two forks. Super easy!! We also chopped up onion, garlic, carrots, and celery…the basics for any good soup! We didn’t have time to make our own noodles for this one, so we bought wide egg noodles from the store and they worked out fine.

This is a great “go to” recipe for the winter months…or when you are feeling down! This really is chicken soup for the soul!

Chicken Noodle Soup

Adapted from Tyler Florence

  • 1 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock or broth (we use low sodium)
  • 1 package of wide egg noodles
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • Fresh parsley

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.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I love chicken soup. I make it the same way, sauteeing the veggies before the broth is added, but I usually use leftover rotisserie chicken for the meat.

  2. This was my first time making soup. This recipe is delicious and easy to follow. My family loved it!
    your site is my go-to recipe book when I need to find a good recipe quick and I know it’s going to be good.
    Thank you for sharing!

  3. This recipe is absolutely AMAZING. I was looking for a chicken soup recipe that was
    “different” and this fit the bill. My goodness, I could bathe in this (tho I promise I won’t) Thank you for posting this.

  4. Oh, wow!!!! It tastes amazing!!! I knew that it would!!! Wouldn’t expect anything else from one of Tyler Florence’s recipes. It’s perfect this time of year when it’s cold outside.

  5. This is a wonderful recipe! I am a vegetarian, my hubby not so much….so I make a big pot as the recipe is written….I do a second pot using extra veggies and veggie broth.  The Hubby loves it and so do I! Happy family.  

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