Chicken Noodle Soup

Susan Vega // Savor Your Saturday


November 14  

Few aromas bring such warm memories with a promise of comfort and healing as homemade chicken soup. There are many variations you could choose, but here is one that my family particularly enjoys.


  • 8-10 cups chicken stock
  • 1 lb boneless, skinless chicken breast
  • 3 leeks, washed well and sliced thin—white and light green parts only
  • 2 cups sliced carrots
  • 2 cups sliced celery
  • 1 cup egg noodles
  • salt and pepper to taste


In a large soup pot, bring stock to a boil. Add chicken to the stock; cook the chicken all the way through (internal temp of 165). Remove chicken to cool on a plate. While cooling, add leeks, carrots, and celery to stock and cook until carrots are fork-tender but still somewhat firm—about 10 minutes. Shred chicken into bite-sized pieces with two forks and add back into stock along with egg noodles. Cook until noodles are just done. Season with salt and pepper.

This soup is such a versatile base for other ingredients. Sometimes I substitute fennel bulb (white part sliced very thin) for the leek. Sometimes I add a handful of escarole (bitter leafy green) or swap out cooked white beans for the noodles. This soup also freezes well and is great to have on hand to combat viruses. 


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