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Homemade Chicken Noodle Soup

March 13, 2011

I enjoy the art of making soups…just throw whatever you have on-hand, taste and let it simmer.  Good soups need time to simmer.  Or, as my husband says, “Your soups taste even better the next day.”

A little education on noodles (I do work in the pasta industry after all, so it’s only right to share the knowledge).  To be called a “noodle,” the product must have at least 5.5% egg yolk solids in it.  The egg enhances cooking performance; this durability makes it prefered in soups, stews & casseroles.  Some “healthier” noodles, more properly called noodle-style pasta or ribbons, have egg whites in them & are thus cholesterol free.  These perform like regular egg noodles with that little health benefit.  You will also find egg-free noodle-style pasta.  These look like noodles, they are usually cheaper & great for those with egg allergies (but I wouldn’t personally suggest you use them otherwise because they lack the durability needed for soup recipes).  Depending on the recipe, I think whole wheat or whole grain noodles are great for soups…they add a little sweetness to the dish.

Back to the soup.  Maybe there’s nothing particularly special about chicken noodle soup, but it’s so comforting and never seems to disappoint, especially when you’re under the weather, as my household was when I made this.  I have a short cut version, too (to be served up next soup season), but here’s the full version…enjoy!


2 tbsp butter (or maybe a little extra)
1 medium onion, diced
1 cup carrots, diced
1 cup celery, diced
1/2 cup leeks, diced (optional)
1 tsp celery salt, 1/2 tsp dried thyme, crushed black pepper to taste
2 cloves garlic, minced
1 tbsp flour
3 cups chicken broth
4 – 5 cups water (or sub chicken stock for broth & water)
2 cups chicken, cooked & shredded
1 cup uncooked yolk-free pasta ribbons


  • Heat butter in a dutch oven or large pot over medium heat.  Saute onion, carrots, celery & leeks (optional) until tender, about 5 – 7 min.  Season with celery salt, thyme & black pepper.
  • Add garlic & cook 1 – 2 more min.  Stir in flour & cook another minute.  Pour in chicken broth or stock & extra water & bring to a boil.  Add shredded chicken & simmer 20 min.
  • Meanwhile, cook yolk-free pasta according to directions in a separate pot.  Drain & add to soup.  (You can cook the pasta with the soup, as I often do, but they absorb a lot of the liquid.)  Season, if needed, and serve with soup crackers.

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