Campbell's first chicken noodle soup in 1934 used zero actual chicken—just beef stock with artificial chicken flavoring.
Chicken Noodle Soup
Warm up your soul with this delightful twist on classic chicken noodle soup! Packed with tender chicken, hearty egg noodles, and a medley of fresh veggies, this cozy bowl of goodness is a breeze to whip up. Perfect for chilly days, it’s the ultimate comfort food that will leave you craving more!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 large Carrot - diced
- 2-3 stalks Celery - diced
- 6 cloves Garlic - chopped
- 1 large Onion - diced
- 1 tablespoon chopped Parsley (15 ml)
- 2 tablespoons Parsley - chopped (30 ml)
🥩Meat & Seafood(2)
- 4 Chicken breasts - skinless
- 3 litres Chicken stock or broth (12.7 cup)
🥛Dairy & Eggs(2)
- 3 tablespoons Butter (42 g)
- 2 tablespoons Parmesan - grated (30 ml)
🧂Spices & Seasonings(4)
- 2 Bay leaf
- Salt and pepper to taste
- 2 tablespoons Dry Jerk spice or Cajun (30 ml)
- 2 sprigs Thyme
📦Other(1)
- Scotch bonnet
👨🍳 Instructions
- 1
Season your chicken breast on both sides.
- 2
In a large stainless steel pan sear off your chicken 2 minutes per side and add them to a large pot.
- 3
Fill pot with chicken stock and place on medium heat.
- 4
Once liquid begins to boil turn heat off and allow to cool.
- 5
Put a large thick bottomed pot on medium heat and add your butter.
- 6
Next sweat off all your vegetables in the butter for 3-4 minutes.
- 7
Then add your garlic and continue to sweat for another 2-3 minutes.
- 8
Add thyme, bay leaves, and scotch bonnet pepper.
- 9
Remove chicken breasts from stock and set aside.
- 10
Pour in your stock to the vegetables and bring this to a simmer.
- 11
In a separate pot cook your pasta noodles.
- 12
Once chicken has cooled slightly but still warm shred by hand into a large bowl.
- 13
Add chicken and pasta into your pot and stir to incorporate.
- 14
Taste for seasoning and adjust accordingly.
- 15
Finish with parsley and Parmesan cheese.
💡 Pro Tips
- ✓Sear chicken at 400-450°F surface temperature for exactly 2 minutes per side to create Maillard reaction compounds that will infuse the entire broth with deeper flavor.technique400-450°F surface temp
- ✓Maintain chicken stock at 185-190°F during poaching (not boiling) to prevent proteins from coagulating and creating a cloudy, tough-textured broth.technique185-190°F
- ✓Sweat vegetables at medium-low heat (around 275°F pan temperature) to break down cell walls and release natural sugars without browning, creating a cleaner soup base.timing275°F pan temp
- ✓Add garlic in the final 2-3 minutes of sweating because allicin compounds become bitter when overcooked, while brief heating activates their full flavor potential.timing2-3 minutes
- ✓Use a 3:1 ratio of butter to vegetable volume when sweating to create proper fat coating that prevents caramelization while extracting water-soluble flavors.ingredient3:1 butter ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Campbell's first chicken noodle soup in 1934 used zero actual chicken—just beef stock with artificial chicken flavoring.
Chicken Noodle Soup
Warm up your soul with this delightful twist on classic chicken noodle soup! Packed with tender chicken, hearty egg noodles, and a medley of fresh veggies, this cozy bowl of goodness is a breeze to whip up. Perfect for chilly days, it’s the ultimate comfort food that will leave you craving more!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1 large Carrot - diced
- 2-3 stalks Celery - diced
- 6 cloves Garlic - chopped
- 1 large Onion - diced
- 1 tablespoon chopped Parsley (15 ml)
- 2 tablespoons Parsley - chopped (30 ml)
🥩Meat & Seafood(2)
- 4 Chicken breasts - skinless
- 3 litres Chicken stock or broth (12.7 cup)
🥛Dairy & Eggs(2)
- 3 tablespoons Butter (42 g)
- 2 tablespoons Parmesan - grated (30 ml)
🧂Spices & Seasonings(4)
- 2 Bay leaf
- Salt and pepper to taste
- 2 tablespoons Dry Jerk spice or Cajun (30 ml)
- 2 sprigs Thyme
📦Other(1)
- Scotch bonnet
👨🍳 Instructions
- 1
Season your chicken breast on both sides.
- 2
In a large stainless steel pan sear off your chicken 2 minutes per side and add them to a large pot.
- 3
Fill pot with chicken stock and place on medium heat.
- 4
Once liquid begins to boil turn heat off and allow to cool.
- 5
Put a large thick bottomed pot on medium heat and add your butter.
- 6
Next sweat off all your vegetables in the butter for 3-4 minutes.
- 7
Then add your garlic and continue to sweat for another 2-3 minutes.
- 8
Add thyme, bay leaves, and scotch bonnet pepper.
- 9
Remove chicken breasts from stock and set aside.
- 10
Pour in your stock to the vegetables and bring this to a simmer.
- 11
In a separate pot cook your pasta noodles.
- 12
Once chicken has cooled slightly but still warm shred by hand into a large bowl.
- 13
Add chicken and pasta into your pot and stir to incorporate.
- 14
Taste for seasoning and adjust accordingly.
- 15
Finish with parsley and Parmesan cheese.
💡 Pro Tips
- ✓Sear chicken at 400-450°F surface temperature for exactly 2 minutes per side to create Maillard reaction compounds that will infuse the entire broth with deeper flavor.technique400-450°F surface temp
- ✓Maintain chicken stock at 185-190°F during poaching (not boiling) to prevent proteins from coagulating and creating a cloudy, tough-textured broth.technique185-190°F
- ✓Sweat vegetables at medium-low heat (around 275°F pan temperature) to break down cell walls and release natural sugars without browning, creating a cleaner soup base.timing275°F pan temp
- ✓Add garlic in the final 2-3 minutes of sweating because allicin compounds become bitter when overcooked, while brief heating activates their full flavor potential.timing2-3 minutes
- ✓Use a 3:1 ratio of butter to vegetable volume when sweating to create proper fat coating that prevents caramelization while extracting water-soluble flavors.ingredient3:1 butter ratio