Chicken Noodle Soup

Chicken Noodle Soup

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Debbi West


This is the most requested soup by my family and friends. When word gets out I'm making this, the table gets a bit more crowded!


★★★★★ 1 vote

Stove Top


  • 1/2 lb
    orzo or other small pasta
  • 1 small
  • 1 stalk(s)
  • 3 lb
    chicken thighs
  • 48 oz
    chicken broth
  • 48 oz
  • 1 Tbsp
    marjoram, dried
  • 1 Tbsp
    thyme, dried
  • 1/4 c
  • 1/2 c
  • 1/2 lb
    orzo or other small pasta

How to Make Chicken Noodle Soup


  1. Chop onion and celery (finely dice if you need to hide the veggies)and put in a 12 quart stock pot. (I double recipe and use a 16 quart stock pot). Add the chicken thighs, chicken broth, water, marjoram, and thyme.
  2. Boil thighs until meat is completely cooked. Remove chicken and let cool.
  3. Meanwhile, mix flour and milk together and add slowly to pot of broth stirring constantly.
  4. When chicken is cool enough to handle, pull chicken into bite-sized pieces and return to pot. Add pasta (you can either cook it in the broth or separately and it could make soup cloudy).
  5. Enjoy with fresh bread and a salad. Yum!

Printable Recipe Card

About Chicken Noodle Soup

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

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