Chicken Noodle Soup

Ashley D


This is a take on my mothers original recipe. She makes a great bowl of chicken noodle. I added some spice to mine, because that’s how the husband likes it. Spicy. Toning down the heat is easy just use less peppercorns. Enjoy.

★★★★★ 1 vote
Stove Top


chicken breast or 4 - thighs
1 Tbsp
olive oil
1 c
celery, diced
1 c
carrot, diced
1/2 c
onion, diced
garlic cloves, minced
10 - 15
peppercorns, whole black
1 Tbsp
chicken bouillon
1 qt
chicken broth
2 c
2 c
egg noodles


1Heat oil in skillet, and cook the chicken with the onions until translucent and cooked through.
2Bring the 4 quarts of chicken broth to a boil, and add the celery, carrot and garlic.
3Add the onions and chicken to the boiling broth mixture.
4Stir in chicken bullion, peppercorns, and salt to your liking.
5Cook on low heat for 3 – 4 hours, or in a pressure cooker bring to full pressure and cook for 15 min, allow to come down naturally.
6Cook the egg noodles until Al dente, or almost cooked through. Add to chicken broth mix.
7Allow the soup to sit for 5 min to season the noodles. Enjoy. I served mine with cheddar bacon biscuits, but anything will do.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American