Chicken Noodle Soup


Chicken and Vegetables:


Noodles and Additional Broth:

Side Dish Recommendations:


  1. Pour olive oil into a dutch oven.
  2. Add onion and cook until golden brown; 5 to 10 minutes.
  3. Add carrots and garlic and cook until lightly browned; 5 minutes.
  4. Add celery and cook until tender; 5 minutes.
  5. Add chicken, potatoes, corn, peas, broth, and spices.
  6. Bring to a boil, cover and simmer for 30 to 40 minutes.
  7. Add egg noodles and cook uncovered until noodles are tender; approximately 6 minutes; serve. If noodles soak up too much of the broth add more broth to suit your tastes.


Serves 8 to 10 adults.

Serve with cornbread or buttermilk biscuits.

Do ahead tip: I cook the chicken the day before making my soup. I strain and save the broth and then use it in the soup. You can see by my photos that I sometimes use store bought broth; either way is fine.

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Recipe adapted from Betty Crocker's Cookbook. New York: Golden Press (1980).