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Chicken Noodle Soup

  • Author: Beth Djalali


Units Scale

1 rotisserie chicken

2 cups chopped celery

2 cups chopped carrots

1 large yellow onion, chopped

6 tbsp butter

96 oz chicken broth

12 oz wide egg noodles

1/3 cup corn starch

1/4 cup water


  1. Place the carrots, celery, onions, butter in a large stock pot on medium high heat and saute until the vegetables are tender, about 5-10 minutes
  2. Place the entire chicken on top of the vegetables and then pour the broth over the top. Bring the pot to a boil, then reduce heat to a low simmer for 30 minutes.
  3. While the soup simmers, mix the cornstarch and water until the cornstarch is completely dissolved. At the end of the 30 minutes, remove the chicken from the soup and pour the cornstarch mixture into the broth slowly while continuously stirring. Once it is all combined, stir in the noodles and let them cook 6-8 minutes or until just tender.
  4. While the noodles are cooking, remove the chicken meat from the bones and chop it into bite-sized pieces. When the noodles are tender, stir the chicken in and mix well.