Kathy's Chicken Noodle Soup

Kathy Williams


I made this soup to make a little chicken go along way. You can add what ever vegetable you have on hand.


☆☆☆☆☆ 0 votes

5 Min
30 Min
Stove Top


  • 1 lb
    chicken, cut into bite size pieces
  • 1 1/2 c
    frozen veggie blend, onion,celery, bell pepper
  • 1 sprig(s)
    rosemary sprigs
  • 1 tsp
    tarragon, dried leaves
  • 2 tsp
    garlic powder
  • 1/2 c
    dry vermouth
  • 5 c
    chicken broth, low salt
  • 1 Tbsp
    soy sauce
  • 1 slice
    bacon, cut in half
  • ·
    egg noodles, cooked drained

How to Make Kathy's Chicken Noodle Soup


  1. In a large dutch oven heat 2 tablespoon of olive oil over medium high heat. Salt and pepper chicken and add to the pot. Sear chicken and remove from pot.
  2. Pull the leaves off of the rosemary stem and along with the vegetable blend add it to the pot. Stir and cook until vegetables are tender. Add chicken and stir in vermouth.
  3. Pour in the chicken stock, soy sauce, and add garlic powder. Bring to a boil and reduce to simmer. Add the bacon slices. Simmer for 20 minute. Taste to add salt and pepper.
  4. To serve, put the egg noodle in a warm bowl.
    Ladel soup over noodle. Store noodle separate if you are planning to freeze the soup.

Printable Recipe Card

About Kathy's Chicken Noodle Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Hashtags: #Noodles, #Chicken Soup

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