Chicken Noodle Soup


Soup is a staple in our house during the cold winter months. I’ve been stuck in a proverbial soup rut though, making the exact same rotation of soups for the last month or two. I decided to break out of this rut by making a hearty chicken noodle soup.

This soup is wonderful. It is chock full of veggies, chicken and spices. Alex even complimented the combination of spices in this dish. This soup is also very easy to make and will take you no time at all if you’ve already cooked the chicken. I like to make a little extra chicken in my crockpot whenever I have a dish like this coming up, then have the chicken on hand to just throw in the recipe.

Chicken Noodle Soup


  • 1 Tablespoon Olive Oil
  • 3-4 Cloves Garlic (minced)
  • 1 Small Onion (minced)
  • 2-3 Carrots (chopped)
  • 32oz Chicken Broth
  • 1 Teaspoon Parsley
  • 1 Teaspoon Thyme
  • 1 Teaspoon Rosemary
  • ¼ Teaspoon White Pepper
  • 2 Cups Chicken (cooked and cubed)
  • 2 Cups Egg Noodles

In the bottom of a large dutch oven, combine the olive oil, garlic, onion and carrots. Cook until the onions are translucent and the carrots tender, about 4-5 minutes.

Add in the chicken broth, spices, chicken and egg noodles. Bring to a boil and cook until the noodles are soft and the soup is heated through.

Source: Adapted from Betty Crocker