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Chicken Noodle Soup

Make Your week “soup-erb”

Mary Matthews

This soup recipe is a classic and gives you as the cook so many options to make it your own based on what you already have in your fridge and pantry, or by adding and adjusting to make it your new go-to soup recipe.


  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 2 quarts chicken stock, recipe follows
  • 8 ounces dried noodles (Egg, rice, penne, orzo, etc.)
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh herbs, finely chopped (Parsley, Basil, Thyme, Cilantro)
  • 1-2 tablespoons Dried seasonings (Italian, taco, greek, etc.)


  1. Place a soup pot over medium heat and coat with the oil.
  2. Add the onion, garlic, carrots, celery.
  3. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
  4. Pour in the chicken stock add the dried seasonings and bring the liquid to a boil.
  5. Add the noodles and simmer for 5-7 minutes until tender.
  6. Fold in the cooked chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
  7. Sprinkle with fresh herbs before serving.

Italian: Use small penne pasta. Add 1 small bunch basil (instead of parsley), 1 14 oz can diced tomatoes and 1 Tablespoon Italian Seasoning

Asian: Use a rice or glass noodle. Substitute coconut oil for olive oil, Add 1 bunch Thai or regular Basil (instead of parsley), 8 oz cooked and diced sweet potato 1 Tablespoon Sriracha sauce, 1 Tablespoon soy sauce (instead of salt), and try adding cooked and sautéed tofu cubes. Add in yellow or green curry paste (1 TSP at a time for extra flavor). finish the soup by swirling a 1/2 tablespoon of coconut milk into each bowl before serving.

French: Using diced potatoes instead of pasta. Add 1 small bunch tarragon (instead of parsley), 2 cups baby spinach, 1 tablespoon Herb de Provence, and swirl in 1-2 Tablespoons heavy cream before serving.