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Easy to Make Chicken Noodle Soup

Posted by on Jan 18th, 2010 and filed under Kids in the kitchen. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

Easy-Chicken-Noodle-Soup-By Alison Needham
Jan. 18, 2009

This recipe is my go to when I’ve got sick kids or we need a comforting and filling supper. I usually use rotisserie chicken when I make this, or any other leftover chicken I have on hand, and I add lots of vegetables and noodles to make it extra chunky.

Grandma was right, chicken soup really is a cure-all, especially when it can be made from start to finish in just over half an hour. Serve with biscuits or crispy crackers to sop up all the flavorful broth.


Hands-On Time: 10 minutes
Ready In: 35 minutes
Yield: 4-6 servings



1 tablespoon each olive oil and butter
1 cup peeled and sliced carrots
3 stalks celery, sliced
1 medium onion, diced
1 cup sliced mushrooms
2 quarts good quality chicken broth, low sodium preferred
3 cups uncooked egg noodles
3 cups cooked chicken meat, chopped into bite sized pieces
Handful of chopped parsley
Pinch of salt and pepper



  1. In a large stockpot, melt butter with olive oil over medium low heat. Add carrots, celery, onion, mushrooms and a pinch of salt and pepper, and cook until veggies are tender, about 10 minutes.
  2. Add broth, turn heat to high and bring to a boil.
  3. Add egg noodles and cook for approximately 9 minutes, or until noodles are tender.
  4. Reduce heat to a gentle simmer, stir in chicken and parsley and cook for 5 minutes more, or until chicken is heated through. Taste for seasonings and add more salt and pepper if needed.

Source: Family



Editor’s Note: We would like to know what you think. dan@goldcoastchronicle.com

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