Chicken Noodle Soup

This soul-warming soup is deliciously simple — just chicken and noodles. What makes it so good is the homemade roasted chicken stock.” Chef John’s Homemade Chicken Noodle Soup – You must try this recipe.

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40 m

8 Servings

  149 cals


  • 1 tablespoon butter
  • 1/2 cup diced carrot
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 pinch salt
  • 1/4 teaspoon fresh thyme leaves
  • 2 tablespoons melted chicken fat

  • 2 quarts roasted chicken broth
  • 4 ounces uncooked wide egg noodles
  • 2 cooked boneless chicken breast halves, cubed
  • 1 pinch cayenne pepper (optional)
  • 1 pinch salt and ground black pepper to taste


  1. Melt butter in a large soup pot over medium heat.
  2. Stir in carrot, onion, celery, salt, and fresh thyme.
  3. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
  4. Stir in roasted chicken broth and bring to a boil.
  5. Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
  6. Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes.
  7. Season with cayenne pepper, salt and black pepper to taste.
  8. Enjoy! 🙂


Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 149 calories; 6.7 g fat; 11.8 g carbohydrates; 9.5 g protein; 40 mg cholesterol; 1000 mg sodium.

Recipe by: Chef John, Photo Credit: Giustina Miller (flickr)

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