Chunky Chicken Noodle Soup

The boy’s mom caught a summer cold (ugh, aren’t they the worst?) this past week, so it was time to bust out the chicken noodle soup. I went and searched this blog, certain that I’d written it down already for easy access, only to discover that it wasn’t here! Very much an oversight, since it’s a recipe that I want to keep at my fingertips and also have available for friends (I’m looking at you, Keva) who might be in need of the non-canned variety. So yes, this is the chicken noodle that I usually make when somebody is ailing. It’s full of protein, warm broth, healthy veggies and even a splash of vitamin C to get you back up on your feet in no time!


Based off of Taste of Home’s Chunky Chicken Noodle with a few tweaks here and there. It’s easy to play fast and loose when making soups, because you’re tasting as you go and can add in whatever you happen to have on hand.


The ingredients list! The original recipe calls for 1/2 cup diced carrots (I used 5 medium carrots, which ended up being closer to 2 cups? We all love carrots, though, so that was okay), 1/4 cup diced celery (I used 5 stalks, so it was closer to 1 cup), 1/4 cup chopped onion (I used one large onion, which was about 3/4 cup), 1 teaspoon butter or margarine (I used 2 of butter, since I had so much more veg), 6 cups chicken broth (kept this the same rather than increasing, since most of the people I know eat more of the chunks than the broth itself. I made it out of bouillon cubes and water since I didn’t have the homemade kind on hand), 1 1/2 cups diced cooked chicken (I used two large raw chicken breasts, diced, so closer to 2.5 cups), 1 teaspoon salt (I did end up sprinkling in a bit more at the end, but this is always according to taste so start low and work your way up), 1/2 teaspoon dried marjoram (heaping teaspoonfuls of all the seasonings, in my case), 1/2 teaspoon dried thyme, 1/8 teaspoon pepper, 1 1/4 cups uncooked medium egg noodles (I used 2.5 cups), and 1 tablespoon minced fresh parsley. You’ll also see there a lemon, which we’ll get to later.


Get your mince on. Yes, the recipe wanted a dice, but the food processor had other plans and I don’ t think the people eating it really were going to criticize the lack of uniform cubing in their vegetables. In fact, seeing a uniform dice in homemade food would kinda make me suspicious, either that it’s not really homemade or that the person making it might be a robot.


Completely unattractive-looking bouillon cubes dissolving in a pitcher of hot water. Ew. This is why I need to make up a big pot of real chicken stock and freeze it ASAP.


Saute your veg in butter until tender. This may take a while (at least 20 minutes?) if you’ve got a large pile like the one above.


If you have cooked chicken, then you’d wait for a later step to add it in. Since I had raw chicken, though, I tossed it in about a third of the way through cooking my vegetables, and gave the poultry a good long cook as well.


Finally, when everything is looking cooked and tender, add in the broth.


Toss in your seasonings. Clockwise from 12 o’clock, that’s parsley, marjoram, black pepper and thyme. Sea salt in the middle. Let the soup heat to a boil, then turn down and simmer for 20-30 minutes so everything blends. I think the part that I least like about the original recipe is that it just wants you to dump everything together and doesn’t allow for stewing time.


After simmering to your satisfaction, squeeze in the juice of half a lemon. It won’t really be that noticeable, but will give the soup a nice zing and provide much-needed vitamin C. I’ve had some really amazing lemon chicken soups, and probably will have to work on making one with more lemon flavor in the future.


Add noodles and cook for about 10 minutes, or until they’re tender.


Once noodles are ready, let cool to serving temperature and have at it! If you’re going to be transporting a whole pot to the sick person’s home, remember to cover with a sheet of plastic wrap before putting the lid on top, or the sloshing will be horrendous 😉

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