Chicken Noodle Soup - Classic Edition

Monday, April 26, 2021


Chicken Noodle Soup

Servings:  6

Prep time:  5

Cooktime: 40


  • 1 chicken breast
  • 1 chicken thigh, bone in
  • 1 tbsp butter
  • 1/2- 1 cup carrots, sliced thin
  • 1/2 onion, diced
  • 1/2 cup celery, sliced thin
  • 1 clove garlic, minced
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp parsley, minced - dried is ok
  • 2 tsp oregano, dried
  • 2 tsp thyme, dried
  • 2 tsp basil, chopped
  • 1 bay leaf
  • 1 tbsp chicken bouillon
  • 6-7 cups of water or chicken stock
  • Optional Spices
  • Pinch of red pepper flakes
  • Sprinkle of dill for serving
  • 4 ounces wide egg noodles


  1. Begin by prepping the onions, carrots, and celery. Place the butter into a heavy bottomed pan and melt.
  2. When it's just starting to spatter, add the vegetables and give it a good stir.
  3. Continue to cook for about 10 minutes.
  4. Measure all of the spices into a small bowl together and set aside. When the vegetable mixture is beginning to soften, add in your spice mix and give that a stir and allow to cook until you can smell the spices blooming.
  5. Add the garlic and cook for one additional minute.
  6. Add the bouillon, and the water, add the bay leaf, stir. Add your raw chicken and turn the heat to medium, cover with a lid, slightly ajar and allow to cook.
  7. The longer your cook, the more flavor can be extracted from the thigh bones.
  8. When you are ready to serve, put a pot of water on to boil for the noodles, and remove the chicken to a shallow dish to allow to cool for shredding. Shred the chicken into bite size pieces.
  9. When the water is at a boil, add 2-3 tsp of salt to the water, stir, then add your noodles, and cook according to directions. When finished, drain, then add to your soup.
  10. Taste for seasoning and adjust if necessary.
  11. Ladle up and dig in.


For a deeper flavor, you may add 1-2 tsp of nutritional yeast - seriously, if not just ignore this. 

Also, if you prefer, you may pan saute the chicken before adding to the stock before simmering, or you could be lazy such as myself - and add them in straight from the freezer. You certainly have to adjust your cooking times, if using frozen - but it also allows you to do other things while the soup is cooking.

No comments :

Post a Comment

Copyright © Tinks Kitchen
Design out of the FlyBird's Box.