Kentucky Farmhouse Chicken Noodle Soup Recipe

Name: Kentucky Farmhouse Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 yellow onions, chopped; 4 garlic cloves, minced; 3 carrots, peeled and sliced 1/2 inch thick; 1 sweet potato, peeled and diced 1/2 inch; 3 celery ribs, sliced 1/2 inch thick; 15 button mushrooms, washed, and cut into quarters; 3 (32 ounce) boxes chicken broth; 4 chicken breasts, cut into bite size pieces; 1/4 cup chopped cilantro; 2 tablespoons fresh thyme; 1 1/2 ounces fresh basil, chopped; 2 bay leaves; 2 teaspoons ground cumin; 1 pinch of jalepeno chili pepper flakes or 1 pinch red pepper flakes; 3/4 lb farfalle pasta; 1 teaspoon kosher salt (to taste); 2 teaspoons fresh ground pepper (to taste)

Servings: persons

2 tablespoons extra virgin olive oil
2 yellow onions, chopped
4 garlic cloves, minced
3 carrots, peeled and sliced 1/2 inch thick
1 sweet potato, peeled and diced 1/2 inch
3 celery ribs, sliced 1/2 inch thick
15 button mushrooms, washed, and cut into quarters
3 (32 ounce) boxes chicken broth
4 chicken breasts, cut into bite size pieces
1/4 cup chopped cilantro
2 tablespoons fresh thyme
1 1/2 ounces fresh basil, chopped
2 bay leaves
2 teaspoons ground cumin
1 pinch of jalepeno chili pepper flakes or 1 pinch red pepper flakes
3/4 lb farfalle pasta
1 teaspoon kosher salt (to taste)
2 teaspoons fresh ground pepper (to taste)

1
Heat oil in Dutch oven or large pot.
2
Add onions and saute until translucent.
3
Add garlic and saute for about 1 minute or until you smell the garlic.
4
Put the carrots, sweet potato, celery, and mushrooms into the dutch oven. Saute for about 15 minutes or until vegetables are cooked, but not mushy.
5
Add the chicken broth and if needed enough water to cover the vegetables.
6
Stir in chicken, cilantro, fresh thyme, basil, bay leaves, cumin, pepper flakes, pasta, kosher salt, and fresh ground pepper.
7
Bring the soup to a boil. Turn burner to low and allow to simmer covered for about 20 minutes or until pasta is al dente. (Time to cook pasta may differ depending on where you live.).
8
Uncover and continue to cook for about 10 minutes or until vegetables are done to your liking.
9
Taste soup for seasoning adjustments.
10
Serve in bowls with warm crusty bread!

1015

kcal

Calories

Fat

131

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 18 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 2 yellow onions, chopped, 4 garlic cloves, minced, 3 carrots, peeled and sliced 1/2 inch thick, and more.

Yes, Kentucky Farmhouse 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!

Kentucky Farmhouse Chicken Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions