Wednesday, February 23, 2011

Chicken Noodle Soup

I have always wanted to make my own Chicken Noodle Soup, but thought it would be too much work.  So, when my co-worker made some and raved about how good, quick and easy it was I had to have the recipe.  I altered this Food Network Kitchens recipe to suit our tastes.  It is now a menu staple at our house.

Chicken Noodle Soup

1/2 c medium onion, thinly sliced
2 small carrots, thinly sliced
1 stalk celery, thinly sliced
1 clove garlic, minced
pinch rubbed thyme or 2 sprigs fresh thyme
6 c chicken broth (I use homemade)
1/2 c water
kosher salt and fresh ground pepper
1/3 pound wide egg noodles
1 1/4 c shredded, cooked chicken (2 breasts seasoned with salt, pepper and Italian seasoning - roasted)
1/2 c frozen peas

Put onion, carrots, celery, thyme, chicken broth and water in a stock pot.  SEason wtih salt and pepper, to taste.  Bring to a simmer over medium high heat.  Simmer until vegetables are almost tender, about 5 minutes.   Add noodles and cook until tender, 5 - 8 minutes more.  Add the chicken, warm through and adjust seasoning if necessary.  Add frozen peas and cook for 1 - 2 minutes before serving. 

Linked to
Ultimate Recipe Swap at Life As Mom
Tasty Tuesday at Balancing Beauty and Bedlam
Frugal Food Thursday at Frugal Follies
Full Plate Thursday at Mis Helen's Country Cottage


  1. Hi Jenny,
    Your Chicken Noodle Soup looks so good. It is a little chilly here this morning and a bowl of your soup would be really good. Thank you for sharing it at Full Plate Thursday and please come back!

  2. Oh, those slippery noodles look so good. You're making me hungry. Time for dinner!

    Thanks for visiting Susannah's {Kitchen}.



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