Chicken Noodle Soup

Chicken Noodle Soup is the perfect remedy for just about anything! It warms you up, replenishes your spirit and feeds your soul all at the same time.

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Why is it that I only ever seem to make and eat chicken noodle soup when I’m under the weather (or someone else is under the weather)? Every time I do eat chicken noodle soup, I think “hmm.. this is really delicious. I should have it more often”, but I never do. I wait until I’m once again feeling sick and out comes the chicken stock, noodles, vegetables and usually a rotisserie chicken as a short cut (because, I am sick, after all!). 

A blue and white bowl of Chicken Noodle Soup.


I spent some time learning about the restorative values of chicken noodle soup one cold winter in Philadelphia in 2006. You can read my original thoughts on the topic here. Turns out it can help with many symptoms of a cold, so there is good reason to make this for yourself or others who are not feeling well. My thoughts on the soup have changed since 2006, however, and I do actually think fondly of this classic soup now. I might just have it again soon… as soon as I’m not feeling well again.

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Chicken Noodle Soup

  • Prep Time: 15 m
  • Cook Time: 36 m
  • Total Time: 51 m
  • Servings:


  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 carrots finely chopped
  • 2 ribs celery finely chopped
  • 2 cloves garlic finely chopped
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 2 quarts good quality or homemade chicken or vegetable stock
  • 3 cups cooked chicken shredded or cut into bite-sized pieces
  • cups wide egg noodles salt to taste freshly ground black pepper
  • ¼ cup chopped fresh parsley


  1. Heat a stockpot or Dutch oven over medium heat. Add the olive oil and lightly sauté the onion, carrot and celery until tender – about 6 to 8 minutes. Add the garlic, thyme and bay leaf and cook for another minute. Add the chicken stock, and bring to a simmer. Simmer for 20 minutes.
  2. Add the cooked chicken and noodles to the pot and cook until noodles are al dente – 6 to 8 minutes. Remove the bay leaf from the soup, season with salt and pepper, add parsley and serve immediately.
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Comments (2)Post a Reply

  1. 5 stars
    Very easy and absolutely delicious. I didn’t have a bay leaf substituted a pinch of dried Oregano. Was still very good. Hubby LOVED IT.
    Can’t go wrong with any of Meredith’s recipes.

    Thanks M 🙂

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