Hearty Chicken Noodle Soup

Craig Clark


I know everyone has a recipe for chicken soup, however I made mine today because my sister has been bugging me for two weeks to make it. I had never even tried to make soup until a couple of years ago when I made this for the first time.

When I was making it, I started with the celery and onions and it reminded me of when I make stuffing for Thanksgiving so I added sage to the soup and I think that is the ingredient that makes the soup. I hope you enjoy it.

★★★★★ 1 vote
15 Min
1 Hr 30 Min


sticks of butter
large onion diced
bunch of celery, leaves included sliced
boneless skinless chicken breasts
large carrotts sliced
garlic salt, (ca style), to taste (i use about 2 teasp)
pepper, to taste (i use about a tbl. spoon)
sage, to taste (i use about a tbl. spoon)
egg noodles, (about 4 hand fulls)
10 c
chicken bouillon cubes


1In a large pot melt butter, then add diced onions, celery, garlic salt, pepper, & sage. Cook down until you can cut through the celery with a spatula easily. Place whole chicken breast in pot, (ok if still frozen) add water and bouillon cubes and bring to boil & cover. When chicken is cooked through, remove one at a time from pot and using a fork shread the chicken and then return to pot. Add slice carrotts (I like to slice my carrotts on an angle for visual effect) cook until carrotts are soft enough to easly cut through with spatulla. Add pasta and cook till pasta is tender, about 10 min. Ready to eat, but be carfull as it is very hot at first. I suggest you remove from heat and let stand for 5 min before serving.

About Hearty Chicken Noodle Soup

Course/Dish: Chicken Soups
Other Tag: Quick & Easy