Oodles of Noodles Chicken Soup Recipe

Name: Oodles of Noodles Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 skin-on, bone-in chicken breast halves (1 full breast); 4 large cloves garlic, crushed; 2 bay leaves; 2 carrots, roughly chopped; Small handful fresh flat-leaf parsley leaves; 2 sprigs fresh rosemary; A few sprigs fresh thyme; A few black peppercorns; 1 lemon, sliced; 1 onion, quartered; 2 tablespoons EVOO; 2 carrots, cut into matchsticks; 2 leeks, sliced; 1 head escarole, chopped; Salt and freshly ground pepper; Freshly grated nutmeg; 8 ounces egg tagliatelle or vermicelli

Servings: persons

2 skin-on, bone-in chicken breast halves (1 full breast)
4 large cloves garlic, crushed
2 bay leaves
2 carrots, roughly chopped
Small handful fresh flat-leaf parsley leaves
2 sprigs fresh rosemary
A few sprigs fresh thyme
A few black peppercorns
1 lemon, sliced
1 onion, quartered
2 tablespoons EVOO
2 carrots, cut into matchsticks
2 leeks, sliced
1 head escarole, chopped
Salt and freshly ground pepper
Freshly grated nutmeg
8 ounces egg tagliatelle or vermicelli

1
For the stock: Place the chicken in a pot and add the garlic, bay leaves, carrots, parsley, rosemary, thyme, peppercorns, lemon and onion.
2
Cover with 12 cups water and bring to a boil.
3
Reduce the heat and simmer at a low rolling boil for 40 minutes.
4
Remove the chicken and let cool.
5
Strain the stock, then return it to the pot and simmer until reduced to about 8 cups.
6
Discard the skin and bones of the chicken and shred or dice the meat.
7
For the soup: Heat the EVOO in a soup pot over medium-high heat.
8
Add the carrots and cook for a few minutes, then add the leeks and cook until softened, a few more minutes.
9
Add the escarole and cook until wilted.
10
Season with salt, pepper and a little nutmeg.
11
Add the chicken and stock, and heat through.
12
Bring a large pot of water to a boil for the pasta, and season with salt.
13
Add the pasta and cook until al dente.
14
Divide the pasta among 4 bowls, nesting a bundle of noodles in each dish.
15
Ladle the soup over the pasta and serve.
16
Cook's Note: The soup (without the pasta) can be made ahead of time, cooled and then stored in the refrigerator.

374

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: 2 skin-on, bone-in chicken breast halves (1 full breast), 4 large cloves garlic, crushed, 2 bay leaves, 2 carrots, roughly chopped, and more.

Yes, Oodles of Noodles Chicken 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!

Oodles of Noodles Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions