Dec 3, 2010

Chicken Noodle Soup

chicken noodle soup 1

Oh – chicken noodle soup – the wintertime necessity.  My husband recently had a cold that lasted for three straight weeks.  I made this soup and miraculously he was better after eating two huge bowls of this! Well, I don’t think you can say it was exclusively the soup – but that doesn’t matter – because this soup is so good you can eat it if your sick or not!  I took a major shortcut with this recipe – and it totally paid off.  I bought a plain rotisserie chicken and shredded it and added to the soup – it was so moist and delicious – any way better than if I had cooked the chicken myself.  I’m definitely going to be doing that again – especially if I am the one that ends up sick next time. 

chicken noodle soup 2


  • 2 Tbsp. extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, peeled and sliced in rounds
  • 2 celery ribs, halved lengthwise and diced
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts (8 cups) chicken stock
  • 8 ounces dried noodles
  • 1 1/2 – 2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped


1. Heat a Dutch oven over medium heat and pour in the olive oil.

2. 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.

3. Pour in the chicken stock and bring the liquid to a boil.

4. Add the noodles and simmer for 5 minutes until tender.

5. 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.

Source: Tyler Florence – Food Network

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  1. Yes Christine it was the soup that made me better. That and your love.

  2. How sweet {the above comment}!

    Chicken Noodle soup is full of nutrition and love everytime.