Chicken Soup for the Cold Recipe

Name: Chicken Soup for the Cold
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium leeks, finely dice the white part only; ¼ cup butter; ¼ cup olive oil; 2 medium carrots, peeled and finely chopped; 3 celery ribs, finely chopped; 2 teaspoons kosher salt; 1 teaspoon fresh ground pepper; 2 12 quarts chicken stock (homemade or good quality); 1 cup dry white wine; 2 whole chicken breasts, skinned and boned; 8 medium white button mushrooms, sliced; 2 cups cooked thin egg noodles; 4 ounces green beans, ends trimmed off and cut on the diagonal; 3 tablespoons chopped fresh Italian parsley

Servings: persons

2 medium leeks, finely dice the white part only
¼ cup butter
¼ cup olive oil
2 medium carrots, peeled and finely chopped
3 celery ribs, finely chopped
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
2 12 quarts chicken stock (homemade or good quality)
1 cup dry white wine
2 whole chicken breasts, skinned and boned
8 medium white button mushrooms, sliced
2 cups cooked thin egg noodles
4 ounces green beans, ends trimmed off and cut on the diagonal
3 tablespoons chopped fresh Italian parsley

1
Cook the egg noodles until al dente.
2
Drain the water from the noodles and coat in olive oil to prevent sticking.
3
Set the noodles aside.
4
Melt butter in a Dutch oven or soup pot over medium-low heat.
5
Add 1/4 cup olive oil.
6
Add leeks, carrots, celery, salt, and pepper.
7
Cook gently for about 5 minutes.
8
Remove from heat.
9
Heat the chicken stock and wine in a second large saucepan to boiling.
10
Add the chicken breasts.
11
Reduce the heat and simmer uncovered for 15 minutes.
12
Remove the chicken breasts, let cool, and then shred.
13
Add the stock, green beans, mushrooms, to the vegetables.
14
Simmer uncovered over low heat for 10 minutes.
15
Taste the green beans to make sure they are tender, cook longer if necessary.
16
Add the cooked noodles and shredded chicken.
17
Cook for about 5 minutes.
18
Add the chopped parsley and stir well.
19
Serve immediately.

921

kcal

Calories

Fat

103

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 14 ingredients. The key ingredients include: 2 medium leeks, finely dice the white part only, ¼ cup butter, ¼ cup olive oil, 2 medium carrots, peeled and finely chopped, and more.

Yes, Chicken Soup for the Cold falls under the Soups & Stews 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 Soup for the Cold

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions