Chunky Chicken Noodle Soup

Final 2January is traditionally the coldest month in New England – anything above freezing is welcoming. During this frosty month, I usually turn to soup for comfort and it never disappoints. There is something magical about the ritual of sitting down to a hot bowl of steaming soup, especially if it’s got noodles in it. Just in time for the big storm.


I truly believe the classic chicken noodle soup is the one soup to rule them all. If I had to be committed to one soup for the rest of my life, this would be it. I’m using the homemade chicken broth I talked about earlier in this recipe. Homemade broth is incomparable, but if you are in a rush and just need a quick fix, then I suppose you could use the store-bought.


Veggie Pot

This recipe is adapted from foodwishes, like the chicken broth, but I’ve made mine much chunkier. If you don’t like that, I’d recommend using fewer vegetables. If you’re following up this recipe after making the broth, then you can use the chicken breast and fat from roasting the chicken.

Soup Pot

Don’t wait for the common cold to make this. Just whip this up whenever and be thankful that soup could be so good to you.

Chunky Chicken Noodle Soup
adapted from food wishes
By W.
Serves about 6-8

1 cup chopped onions
1 cup chopped celery
1 cup diced carrots
1 lb. cooked chicken breast, chopped to bite size
2 quarts chicken broth
1 tablespoon unsalted butter
1 tablespoon chicken fat
1 tablespoon fresh thyme
¼ cup chopped Italian parsley
2 cups pappardelle noodle, break down to 2”
Salt and pepper

In a large soup pot, melt the butter over medium heat. Add chopped vegetables and chicken fat. Sauté until the vegetables are soft and lightly brown, about 7-8 minutes. Add broth and bring to a boil. Add thyme and taste for seasoning.

This next step will depend whether you plan to serve all of the soup in one sitting. If you are, add the noodles to the pot and cook them until al dente. If not, I’d recommend cooking the noodles to your appropriate serving size separately. This way, the noodles won’t get soggy when you have leftovers.

Whichever noodle procedure you’ve chosen, once the soup boils, throw in the chicken and let it come to a boil again. Finish with fresh parsley and you’re done. Check for final seasoning. Add some cayenne for extra warmth.


Enjoy. You’ve earned it.

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