Chicken Noodle Soup

A homestyle soup that’s perfect for a pantry clean-out or a turn of cool weather.

Dress up with a chopped rotessierie chicken or keep it quick with canned chicken.

A heavily populated bowl of homestyle chicken noodle soup with saltine crackers. The bowl is white and filled with a thick stew. Chicken chunks, egg noodles, sliced carrots, diced potatoes, and sliced leaks sit in a glistening broth.



  • 2 Leeks, halved and sliced
  • 2 Lg Carrots, quarted and sliced
  • 2 Celery Ribs, halved and sliced
  • 2 Garlic cloves, minced
  • 1C Pinot Grigio or Chardonnay
  • 2 Bay Leaves
  • 1/2T Thyme
  • 1/2T Rosemary
  • 64oz Chicken Stock
  • 1T Chicken Stock Powder
  • 1 Lg Potato, peeled and diced
  • 10oz (2 Cans) Chicken Breast, drained
  • 6oz No Yolk Egg Noodles, Dumpling cut, broken
  • Salt & Pepper
  • EVOO

Note: I usually allow the kids to break the noodles while I work on the soup.


  1. In a heavy-bottomed pot, heat a tablespoon or so of olive oil until shimmering. Saute leaks for ~2 minutes.
  2. Add carrots and celery and cook until translucent.
  3. Add garlic and saute until fragrant.
  4. Deglaze with a glass of good white wine and reduce.
  5. Add dried herbs, chicken broth powder, and chicken stock.
  6. Add potatoes and cover, bringing to a boil.
  7. Cook ~8 minutes until potatoes begin to soften. Add noodles and chicken.
  8. Cook ~8-10 minutes uncovered until noodles have absorbed broth and are soft.

Note: Be careful when salting throughout, the final minutes, a large amount of broth may evaporate and cause the broth to be over salted. This can be adjusted with water or heavy cream.