Chicken Noodle Soup

This is one of those things that I think everyone loves, especially when you’re not feeling well.  It’s like a Grandmother’s medicine for when your sick.

We tend to like our soup around here, when its stew or onion soup, and since I’ve started making my own chicken stock, we’ve started having chicken noodle soup more often.

I’ve made this several times over the past few months, making slight alterations until I got everything just right.

Now, I’m not a fan of celery, especially in soup.  So I don’t add it in here, but if it’s something you like, add it in.  That goes for anything really.

We also use a rotisserie chicken that we get at the store, just to make things easy when making this soup.  But if you have left over chicken you can just cut some up.  This soup doesn’t use a lot of chicken, although it feels like there’s more in the soup than you realize, about 1 chicken breast.

I also slice my carrots on a mandolin, nice a thin, so they cook quickly.

I prefer those tiny little shell noodles for this soup.  We tried out several different noodles, but the tiny little shells were the best, how they sort of hold onto the broth, they’re perfect.

The seasoning I leave simple. salt, pepper, a little onion powder, although you could add some finely diced onion if you want instead, and some ground thyme.

I let the stock simmer with the spices and carrots for 30 minutes.  Then 15 minutes before serving I add in the chicken just to let everything simmer and come together.  I boil the noodles separately and then add some noodles to each bowl and ladle over the soup, that way the noodles don’t get over cooked and mushy.  Nobody likes mushy noodles.

Also, if you have left over soup, you can store it in the fridge and then have some more the next day, all you need to do is boil off some more noodles.



Chicken Noodle Soup

(makes enough for 4 servings)


1 quart Chicken Stock (homemade is best – see previous post)

2 to 3 carrots, sliced thin

1 chicken breast, chopped up

1/2 tsp salt

3/4 tsp pepper

3/4 tsp ground thyme

2 tsp onion powder

3/4 cup of water

3/4 cup to 1 cup small shell noodles, boiled separately


Add all ingredients except the noodles to a pot, and simmer for 30.  Add in chicken 15 minutes before serving.

Boil noodles separately and add to the bottom of each bowl.

Ladle soup on top of noodles.




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