chicken noodle soup.

Today is the perfect fall day to enjoy this comforting classic!

Chicken Noodle Soup


  • 1 large white onion
  • 2 tablespoons olive oil
  • 3-4 medium carrots
  • 4-5 stalks celery
  • 8-10 white mushrooms (optional)
  • dried thyme, basil and parsley
  • 2 skinless split chicken breasts
  • 1-2 bay leaves
  • salt and pepper
  • 6 oz egg noodles (I used whole wheat!)


Dice onion and sauté in heavy-bottomed pot with olive oil. While sautéing, slice carrots, celery and mushroom, adding to the pot as you go. Season liberally with dried herbs (about a tablespoon of each), or you can use a pre-mixed poultry seasoning.

While the veggies continue to sauté (stir occasionally to prevent burning/sticking!), rinse, trim of fat and dry your chicken. Sprinkle with salt and pepper, then add to the vegetable mixture. Add bay leaf and 8 cups of water and/or chicken broth (I had about 2 cups of chicken broth in the fridge, so I used those + 6 cups water). Bring to a boil on high heat, then cover and simmer on med-low for 1 hour.

Remove chicken breasts from the pot using tongs. Use two forks to shred the chicken, discard bones, set aside. Bring soup back to a boil and add in egg noodles. Cook to desired doneness, then reduce heat, add shredded chicken and two cups of water (to make up for what the noodles absorbed/evaporation). Season with additional salt and pepper to taste.

Stay cozy!


  1. it has been freezing (okay, rainy and 50f counts as freezing this early) and we are on a soup kick at our house. This looks like it could make it onto our menu soon.

    1. We’re on that exact same soup kick, Chris! I cannot wait to try your hot wing soup… I’m posting a sweet potato soup tomorrow that hopefully you’ll like too. :)

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