Chicken Noodle Soup Recipe

Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 whole Sweet Onion, Chopped; 3 cloves Garlic, Minced; 3 whole Carrots, Sliced; 2 whole Celery Ribs Sliced; 3/4 teaspoons Thyme; 1 Tablespoon Fresh Parsley, Chopped Plus Extra For Garnish If Desired; 1 leaf Bay Leaf; 1 dash Sea Salt, to taste; 1 dash Ground Pepper To Taste; 2 quarts Chicken Stock; 1/2 cups Half-and-half; 2 Tablespoons Cornstarch; 2 Tablespoons Water; 8 ounces, weight Whole Wheat Fusilli Pasta; 1-1/2 cup Rotisserie Chicken, Shredded; 1/2 cups Peas, Frozen

Servings: persons

1 Tablespoon Olive Oil
1 whole Sweet Onion, Chopped
3 cloves Garlic, Minced
3 whole Carrots, Sliced
2 whole Celery Ribs Sliced
3/4 teaspoons Thyme
1 Tablespoon Fresh Parsley, Chopped Plus Extra For Garnish If Desired
1 leaf Bay Leaf
1 dash Sea Salt, to taste
1 dash Ground Pepper To Taste
2 quarts Chicken Stock
1/2 cups Half-and-half
2 Tablespoons Cornstarch
2 Tablespoons Water
8 ounces, weight Whole Wheat Fusilli Pasta
1-1/2 cup Rotisserie Chicken, Shredded
1/2 cups Peas, Frozen

1
1. In a 5-quart Dutch oven or large soup pot, heat oil over medium-high heat. Saute onion, garlic, carrots, celery, thyme, parsley and bay leaf. Cook for about 6 minutes, until the vegetables are softened but not browned. Season with salt and pepper.
2
2. Add chicken stock and half-and-half. Bring to a boil.
3
3. In a small bowl, add cornstarch with and equal part of water. Stir until smooth. Add this into the soup and stir.
4
4. Add the noodles and simmer for 15 minutes until noodles are tender.
5
5. Fold in the chicken and peas, and continue to simmer for another couple of minutes until heated through. Season with salt and pepper to taste. Remove bay leaf. Garnish with parsley before serving.
6
Recipe adapted from Two Peas and Their Pod.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 whole Sweet Onion, Chopped, 3 cloves Garlic, Minced, 3 whole Carrots, Sliced, and more.

Yes, Chicken Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions