Real Recipes From Real Home Cooks ®

happy tummy chicken & noodles

(4 ratings)
Blue Ribbon Recipe by
Teena Hval
Milwaukie, OR

This recipe is based on my Grandma Stevenson's recipe. I have tweaked it to my own taste. I love to make this when I need comfort food. I make it in the summer and winter. It doesn't matter what season, it is always good to me. It makes a large pot so be prepared to freeze some for later.

Blue Ribbon Recipe

Teena's chicken and noodle soup is comfort food at its finest. Whether you want something to help you get over a cold or just to warm you up, everyone will enjoy this soup. The noodles are the star. They taste homemade and are very tender (try to find them if you can). Carrots, celery, and onions are a staple in any good chicken soup. This version also adds garlic and a bay leaf for additional flavor. The broth is on the thicker side, so if you want it thinner use less corn starch. Serve this delicious and easy chicken noodle soup with your favorite crackers and your tummy will be very happy.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 8 - 10
prep time 35 Min
cook time 1 Hr
method Stove Top

Ingredients For happy tummy chicken & noodles

  • 1 stick
    Tillamook unsalted butter
  • 2 stalk
    celery, diced
  • 1 lg
    carrots, diced
  • 1/2 sm
    onion, diced
  • 1 1/2 Tbsp
    minced garlic or to taste
  • 5 can
    chicken broth (14.5 oz each; Swanson low salt 99% fat-free)
  • 1 lg
    cooked chicken off the bone and chopped to bite size pieces
  • 1 Tbsp
  • 1 Tbsp
    ground pepper
  • 1 sprig
    dried bay leaf
  • 2 tsp
    chopped fresh or dried parsley
  • 4 Tbsp
    Argo corn starch, mixed with 1/2 c. - 3/4 c. cold water in a bowl
  • 2 bag
    frozen Reames egg noodles (24 oz each)

How To Make happy tummy chicken & noodles

  • Sauteeing veggies in butter.
    Melt butter in a sauté pan. Add diced vegetables & garlic. Sauté while stirring until almost transparent. About 5 - 6 minutes on medium heat.
  • Chicken broth, sauteed vegetables, and bay leaf in a pot.
    Pour chicken broth into a large pot and begin to heat. Add sautéed vegetables with the butter to the broth. Add bay leaf to the broth as well.
  • Noodles added to the pot.
    Bring to a rapid boil. Then add Reames noodles to the boiling broth. Cook for about 5 - 8 minutes or until al dente.
  • Adding thickener to the soup.
    Then add Argo (corn starch mixed with cold water) to the broth for thickening. Stirring constantly. (May have to add more if you like it thicker.) Let this cook through for at least 5 minutes while lightly boiling.
  • Adding chicken to the soup.
    Add chicken to the mix. Then salt & pepper to taste. Let this heat through. Then I always remove the bay leaf and let this set on the stove with the heat off for about 1/2 an hour. Then serve. It will thicken even more during this setting period.