Chicken Noodle Soup

Chicken Noodle Soup

Kevin Ulrich
Course Soup
Cuisine American


  • 10 C. chicken broth or 10 C. water with 6 bouillon cubes
  • 1 C. celery chopped
  • 1 C. carrots chopped
  • 1 C. white onion chopped
  • 3 cloves garlic minced
  • 2 tbls. butter or margarine
  • 1 tbls. olive oil
  • 1/2 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. parsley
  • 1 tsp. tarragon
  • 1 bay leaf
  • 1 lb. chicken breast boiled and shredded
  • 1 C. linguini noodles apx. 50 sticks broken into thirds
  • 1 tsp. Cavender’s greek seasoning optional


  • Melt butter with olive oil over medium heat.  Add carrots, celery, garlic and onion, cook until tender apx. 5. min. Pour broth over vegetables.  Add seasonings and spices. Let simmer for about 10-15 minutes to continue to tenderize vegetables.  Add pasta and chicken, simmer an additional 20 minutes or until pasta is cooked.  Remove bay leaf before serving.An additional ingredient to add for a creamy soup is 16 oz. sour cream, added after the pasta is cooked, and simmer an additional 10-15 min. for the sauce to thicken.
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