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Chicken Noodle Soup

January 14, 2012

Do not make fun of Chicken Noodle Soup, ever.  In these days of “frantic foodies” we have so many choices but the basics actually rule.  Some may add some ingredients you are not familiar with, but give me this simple, flavor filled and historic classic.  I do use and encourage home-made stock for best results (and why not/warms the home) and according to my mother plenty of carrots.  I did add the cheese and fresh parsley because as I child we were not that fancy (my mother would have smiled at the first taste).

Chicken Noodle Soup


  • 2 T. Unsalted Butter
  • 1 1/2 – 2  Cups Carrots (sliced 1/4″ thick)
  • 1 C. Onion (chopped)
  • 4 Garlic Cloves (minced)
  • 1 C. Celery (sliced 1/4″ thick)
  • 1/4 t. Salt
  • 1/4 t. Freshly Ground Black Pepper
  • 6 C. Chicken Stock (homemade preferred)
  • 2 C. Uncooked Egg Noodles
  • 1 Bay Leaf
  • Parmesan Cheese (freshly grated)
  • Fresh Parsley (chopped)


  1. Melt butter in a large saucepan over medium high heat; add carrot, onion and garlic and saute until onion is tender and lightly browned
  2. Add celery, taste test for salt and pepper; add if needed and saute for about 4 minutes
  3. Add broth, egg noodles and bay leaf and bring to a boil
  4. Reduce heat and simmer for 5 minutes
  5. Add chicken and heat for about 3-5 minutes; discard bay leaf
  6. Stir in the fresh parsley
  7. Ladle soup into warmed bowls

Yield/2 quarts

Recipe from Betty Cheney

2 Comments leave one →
  1. January 15, 2012 10:05

    I would never make fun of chicken noodle, ever, especially when it looks this good. OK wait, so a chicken noodle soup walks into the bar and… yep, I got nothing.

    • January 15, 2012 19:34

      Hahaha/love your chicken joke better than most!. Basic Chicken Noodle is the bomb, but all fresh ingredients and robust.

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