I made up this recipe when I got sick of the bland, over-salted ones from stores and cans. It's creamy but very light. Sooo delicious!

Recipe Summary

prep:
20 mins
cook:
1 hr 12 mins
total:
1 hr 32 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring chicken stock, garlic bulb, peppercorns, and bay leaf to a boil in a large pot. Reduce heat and simmer, covered, until flavors combine, about 35 minutes. Strain out garlic bulb, peppercorns, and bay leaf from the stock.

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  • Stir onion, carrots, celery, thyme, salt, Italian seasoning, celery leaves, and black pepper into the stock. Simmer over medium-low heat until carrots are tender, about 18 minutes. Bring to a gentle boil; stir in egg noodles and corn. Cook until noodles are tender yet still firm to the bite, about 8 minutes. Discard thyme bundle.

  • Stir chicken and cream into the pot; simmer until heated through, about 3 minutes.

Nutrition Facts

347 calories; protein 10.7g; carbohydrates 51.7g; fat 14.6g; cholesterol 58.2mg; sodium 2028.9mg. Full Nutrition
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Reviews (11)

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Most helpful positive review

Rating: 4 stars
11/29/2016
I left out the corn due to personal preference but other than that kept it as written. This turned out pretty good. I think it needed a tad more seasoning so next time I will add more Italian seasoning. This is perfect for cold winter days and a genuine comfort food. Read More
(2)
16 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/29/2016
I left out the corn due to personal preference but other than that kept it as written. This turned out pretty good. I think it needed a tad more seasoning so next time I will add more Italian seasoning. This is perfect for cold winter days and a genuine comfort food. Read More
(2)
Rating: 5 stars
11/10/2017
I loved this recipe. I used a poultry mix of fresh herbs in my broth to start. Added mushrooms and bacon bits to make it heartier. Used sweet potato noodles instead of egg noodles. AND served it in a rosemary and olive oil breadbowl. Huge hit in my home! Will definitely make this one again. Read More
(1)
Rating: 5 stars
01/29/2019
Used what I had on hand Placed 2 frozen chicken thighs in the broth. Used part chicken bone broth and beef broth, unsalted. Browned onion, garlic, celery, carrot, and mushrooms. Fresh thyme, oregano, tarragon, bay leaf added. 4 chicken bouillon cubes to increase flavor. Removed chicken when done to remove meat. Threw in couple of handfuls noodles for about 5min. Added several handfuls fresh spinach. Placed chicken pieces back in soup. Melted 1/4 butter, whisked in 1/4 c flour for couple minutes. Slowly whisked in 1c evaporated milk 1 c heavy whipping cream. Added to soup for another minute. Sprinkle pink salt and pepper to taste. We loved this! Outstanding flavor! Read More
(1)
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Rating: 5 stars
12/31/2017
Amazing. I added some potatoes to the pot - making the soup a little thicker and creamier. I also added a little Tabasco sauce and it is just delicious! Read More
Rating: 5 stars
12/31/2016
It turned out great. Looked good and made a hearty dinner Read More
Rating: 5 stars
10/08/2020
Delicious! I followed the recipe and everybody loved it. I will make again for sure. Read More
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Rating: 5 stars
01/11/2019
This soup was delicious!! I used left over meat from a chicken that I smoked. Best chicken noodle soup I've ever made. Ryan C. Read More
Rating: 5 stars
07/11/2019
Made this the other night as something to throw together with ingredients I had laying around. Read More
Rating: 5 stars
12/06/2018
The family loved it! The only thing I did differently was use poultry seasoning instead of italian seasoning and dried celery leaves and I added a third stalk of celery. This recipe is definitely a keeper! Read More
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