Chicken Noodle Soup Recipe

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Chicken Noodle Soup

Jason Koch


Chef Meg's recipe from

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Stove Top


12 oz
boneless skinless chicken breasts
1 tsp
olive oil
medium-size carrots, cut into matchsticks
2 stalk(s)
celery, cut into matchsticks
4 c
reduced-sodium chicken stock
3 oz
japanese wheat noodles
scallions, trimmed and sliced thin
1 1/4 c
napa cabbage, shredded
3/4 c
shelled edamame
1/8 tsp
white pepper


1Trim any fat from the chicken and place chicken in a large saucepan. Add enough water to cover chicken by 2 inches. Bring to a slow simmer, then reduce heat slightly so that water remains still. Cook 20-25 minutes until the internal temperature reaches 165*F and chicken is no longer pink. Remove chicken from cooking liquid, cool slightly, then cut into large cubes. Discard cooking liquid.
2Heat another large saucepan over moderate heat. Add oil and swirl to coat bottom of pan. Once oil is hot, add carrots and celery and stir for 2 minutes.
3Add stock to the saucepan. Bring to a simmer and add noodles. Cook 2-3 minutes. Add scallions, Napa cabbage, edamame and white pepper. Continue to simmer for an additional 2-3 minutes.

About this Recipe

Course/Dish: Chicken, Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Sodium