Sunday, April 24, 2016

Chicken Noodle Soup Recipe

This is a GREAT chicken noodle soup recipe. I've made a few adjustments and suggestions to the original. If you want to follow the original from Tyler Florence of the Food Network, you can find it here.

I made an organic soup, but if organics are cost-prohibitive or hard to find, at least try to purchase organic stock and chicken breasts.

  • 4 quarts organic, low sodium chicken stock
  • 4 fresh thyme sprigs, or 1/4 teaspoon dried thyme
  • 3 bay leaves
  • 4 organic boneless skinless chicken breasts
  • 2 medium organic onions, chopped
  • 6 organic garlic cloves, minced
  • 6 medium organic carrots, cut diagonally into 1/2-inch-thick slices
  • 6 organic celery stalks, halved lengthwise, and cut into 1/2-inch-thick slices
  • 2 T corn starch, dissolved in cold water
  • 8 to 12 ounces fresh wide pasta (fettuccine, pappardelle, or tagliatelle) either homemade or from the store; cut into 2" lengths
  • Kosher salt and freshly ground black pepper to taste

  1. Bring the chicken stock to a boil.
  2. Add the thyme and bay leaves.
  3. Add the chicken and cook at a rolling boil for 20 minutes. Meanwhile, chop onions, garlic, and vegetables and add vegetables as you finish chopping them.
  4. When chicken breasts are done, remove them from the stock and let sit for 5 minutes.
  5. With the soup still boiling, add the corn starch and stir until well incorporated.
  6. Dice the chicken breasts into bite-sized pieces.
  7. Add the chicken back into the soup and season to taste with salt and pepper.
  8. Add the pasta and cook for 2 minutes.
  9. Enjoy!


  • This is a really chunky soup. If you like soup that has more liquid as opposed to solid, then add another quart of chicken stock, or omit some of the ingredients in proportion (omit 2 carrots and 2 celery stalks, 1/2 an onion, 1 chicken breast) and use only 6 oz of pasta.
  • If you like a soup with stock that is less thick, then omit the corn starch.

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