March 14, 2019

Comforting Chicken Noodle Soup

Recipe: Eshun Mott

Prep Time: 15 minutes

Total Time: 35 minutes

This classic soup really is the absolute best comfort food. If you’ve made our Ultimate Chicken Broth, you already have the essential building blocks on hand — great stock and poached chicken. Cooking the noodles separately keeps your broth cleaner-tasting (and the pasta won’t absorb all the liquid you want in your soup), though you can cook the noodles straight in the broth if you prefer.


  • 2 cups (3 oz./85 g) medium egg noodles
  • 3 tbsp olive oil
  • 1 cup chopped onion
  • 1⁄2 cup chopped leek
  • 2 cups diced carrot
  • 1 cup diced celery
  • 8 cups Ultimate Chicken Stock
  • 3 cups diced or shredded cooked chicken
  • Salt and pepper to taste
  • 2 tbsp chopped parsley


Yield: Serves 4 to 6

Cook Noodles

  1. Bring medium pot of salted water to a boil. Add noodles and cook for 8 minutes, or until al dente. Drain and set aside.

Make Soup

  1. Heat olive oil in large pot over medium-low heat. Add onion and leek and sauté for 5 minutes, or until onions are translucent.
  2. Add carrots and celery and sauté for 4 more minutes, or until slightly softened. Add stock, turn heat to high, and bring to a boil.
  3. Turn heat down to medium-low and simmer for 5 minutes, or until vegetables are cooked through.
  4. Add cooked noodles and chicken and simmer for 2 minutes to bring flavors together.
  5. Season with salt and pepper to taste and sprinkle with chopped parsley just before serving.
Author: Eshun Mott

Stacey Brandford


House & Home February 2019