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Chicken noodle soup


 over 1 year ago

About 4/5 yrs ago I cut out a fabulous Chicken Noodle Soup recipe. I remember it had 2 onions chopped up. Anyone know it.


Peanut Patty
Ola, United States
 over 1 year ago

Grandma's Chicken Noodle Soup

20 m

25 m

Ready In
45 m


"This is a recipe that was given to me by my grandmother.
It is a very savory and tasty soup and I believe that all will like it.
If you would like to add even more flavor, try using smoked chicken!!"


2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat


1 Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
2 In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
3 In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Printed From 10/20/2016

Quick Chick and Noodle Soup

Total Time:30 minPrep:15 minCook:15 min

Yield:2 quarts of soup, 4 big bowlsLevel:Easy


2 tablespoons (2 turns around the pan) extra-virgin olive oil

2 medium carrots, peeled and chopped

1 parsnip, peeled and chopped (optional)

1 large onion, or 2 medium chopped

2 ribs celery, chopped

2 bay leaves, fresh or dried

Salt and pepper

6 cups good quality chicken stock

1 pound (the average weight of 1 package) chicken breast tenders, diced

1/2 pound wide egg noodles

A handful fresh parsley, chopped

A handful fresh dill, chopped (optional)


Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.

Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.

Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.