Classic Chicken Noodle Soup

November 29, 2019Brianna

The traditional comfort and healing food. I loved when my mom made chicken noodle soup growing up. With Thanksgiving being just yesterday I thought today would be the best day to post this recipe in case you have tons of turkey leftovers. My mom would always make turkey noodle soup after Thanksgiving so it’s really nostalgic to be posting this recipe today.


Classic Chicken Noodle Soup

Traditional, delicious, healing, and wonderful chicken noodle soup

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6-8 servings 1x



3 Tablespoons of butter

1 1/5 pounds of carrots, peeled and chopped (about 67 large carrots)

1 large celery stalk, chopped

5 cups vegetable broth

5 cups chicken broth

½ tsp pepper

¼ tsp thyme

½ pound (1/2 a box) of uncooked noodles (pictured is orzo pasta)

1 pound of cooked chicken breasts, chopped or shredded

½ cup cream, optional


In at least a 5-quart pot, melt the butter and add the carrots and celery. Sauté for about 6-7 minutes until roughly ¾ of the way soft.

Add the vegetable broth and chicken broth along with the pepper and thyme.

Bring to a boil and add the pasta. Turn heat to a simmer and cook until the noodles are cooked to your liking.

Add chicken and cream, if using, and heat for about 1-2 more minutes.


In America I always use extra wide egg noodles, but I haven’t found those here in Finland. Typically here I use egg noodles that look like fettuccine noodles, but I had orzo pasta on hand the day I made this to photograph so that’s what I used. Honestly, any kind of noodle will work for this recipe.

I typically cook my pasta till al dente because they will continue to cook as it sits in the hot broth. I really really really cannot stand a mushy noodle so under-cooking the pasta a bit before removing from the heat is not a bad idea.

Keywords: Chicken Noodle Soup

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