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Chicken Noodle Soup


I make this about every weekend to have for lunch during the week.

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Rate this recipe 4.5/5 (4 Votes)


  • Olive Oil
  • 2 large or 3 medium small boneless, skinless chicken breasts
  • 1 large onion, diced (I've also used leeks)
  • 3 large carrots, diced
  • 2 stalks celery, diced
  • 1 tsp dried thyme
  • 1 Knorr chicken concentrated stock Gel thing (cheating perhaps - but adds a nice depth of flavor)
  • 4 cups chicken stock (I use Trader Joe's Organic Free Range)
  • 1 1/2 cups water
  • Egg Noodles - about a of a half bag (I get the best homemade ones at the local Italian market - which they get from the Amish)
  • Salt and Pepper to taste



Step 1

In a soup pot over medium heat, heat enough olive oil to cover the bottom of the pot. Season the chicken breasts with salt and add to the pot. Depending on how thick the breasts are, you want to let them cook undisturbed for about 7 - 10 minutes. Turn the chicken and let cook for an additional 7/10 minutes. They should be nicely browned on the outside and have an internal temp of 165. Set the breasts aside to cool.

In the same pot, add the onions and sauté until they begin to brown. I like my onions well browned (almost caramelized), so I sauté for about 10 minutes. Add the carrots and celery. Sauté for an additional 5 minutes. Add the thyme, salt and pepper to taste, and the gel stock. Stir until the stock cube has melted. Add the stock and water. Bring to a low boil, lower heat, and cover the pot. Simmer for 45 minutes.

While the soup base is simmering, dice up the cooled chicken breasts into bite size pieces. After 45 minutes, add the chicken, and return soup to a boil. Add the egg noodles and cook according to package directions.

Soups done and you have lunch for the week.

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