Chicken Soup Noodles

11 reviews / 4.8 average

Remember when I made these cheesy chicken noodles? That dish actually started out as this one, but sometimes I get distracted by cheese.

I also get distracted by excessively slurping noodles out of the soup pot, even when it’s actually not a soup pot. Because this is chicken noodle soup is actually chicken soup noodles.

Wait, read that again. I know you read it too fast because I’m a teacher and I know these things. #seriousface

Chicken. Soup. Noodles.

Chicken soup noodles on a fork over a blue bowl.

Like Chicken Noodle Soup, but without all the boring broth! Yes, I said boring broth. Bo-ring.

You guys. There’s no boring at this party. Saucy noodles, fresh vegetables and herbs, and shredded chicken are all hanging out together for this cozy one-pot meal.

Party in the (not) soup pot! BYOBowl.

Chicken soup noodles in a blue bowl.
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Chicken Soup Noodles


  • Author: Pinch of Yum
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 68 1x

Description

These chicken soup noodles are just like chicken noodle soup but without all the broth! Just saucy noodles, chicken, and vegetables. Yum!


Ingredients

Scale
  • 1 tablespoon olive oil
  • 3 large carrots, peeled and sliced thinly
  • 3 celery stalks, sliced thinly
  • 3/4 cup chopped onion
  • 49 ounces chicken broth (about 6 cups)
  • 1 tablespoon cornstarch
  • 1/3 cup cold water
  • 1 lb. package egg noodles
  • 2 tablespoons butter
  • 2 teaspoon thyme
  • 2 teaspoon parsley
  • 2 cups cooked, shredded chicken
  • 34 green onions, thinly sliced

Instructions

  1. Heat 1 tbs. olive oil in a large soup pot over medium high heat. Add the vegetables and saute until tender crisp, about 3-5 minutes, depending on how thinly they are sliced. Add chicken broth to the pot and simmer for about 20 minutes.
  2. Dissolve the cornstarch in the cold water. Add mixture to the broth. Add the noodles and bring to a rolling boil. Check noodles every few minutes and remove from heat when noodles are mostly cooked. The noodles will continue to soften after you stop the boiling. If you boil for too long, they’ll get mushy and break apart easily.
  3. Add butter and herbs and stir to combine. Mix in chicken and season with salt and pepper. Mixture will thicken slightly as it cools; there should be enough of a thick broth to cover everything but not enough to be runny. Stir in green onions just before serving.

Notes

You can also use a rotisserie chicken instead of cooking and shredding your own. I didn’t like the rotisserie chicken as much, though, because it was kinda greasy.

  • Category: Dinner
  • Cuisine: American

Keywords: chicken soup noodles, chicken soup, noodle recipe

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It might be impossible to ever have too much cheese. But if it’s possible, it’s happening in my fridge right now courtesy of Bon Appetite overflow.

Does cheese go bad? It gets better with age, right?

And assuming it’s still edible, what do I make with it? Raclette, White Cheddar, Havarti, Fontina, and Parmesan… gang’s all there. Halp.

Sincerely, Loving Mother of 5 Cheeses

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Recipe rating

76 Comments

  1. Pinch of Yum Logo

    I love this idea of the noodles only! Why has it never been done (at least that I know of!) I want to try it – the kids will be grateful it’s not another freaky tomato dish (we are on tomato overload right now!)
    As far as all those cheeses? My friend just served me Raclette (Swedish style) a couple weeks ago – fresh veggies all cut up, then topped with sliced Raclette, then broiled to bubbly brown perfection (you can add in diced meat as well, but you sort of don’t need it with all that cheesy heaven going on). She served it over boiled baby potatoes, but I could go for it with fresh crusty bread too. Just sayin’. It’s an idea.

    1. Pinch of Yum Logo
      Lindsay

      I do not want to faff around with broth. I do want to start using the word faff. 🙂

  2. Pinch of Yum Logo

    The broth IS boring! So smart to just eliminate it! 🙂
    Cheese…hmmmm you should make a 5-cheese mac or grilled cheese or fondue or just eat it with crackers. Can you tell I’m from Wisconsin?!

    1. Pinch of Yum Logo
      Lindsay

      I am dying just imagining a 5 cheese grilled cheese. I think we might have to do it. I’m glad you’ve kept your WI roots even though you’re Hollywood now. 😉

  3. Pinch of Yum Logo

    Brilliant! The broth is totally overrated.
    Just curious…is it really supposed to be 49 ounces of chicken broth or did your finger slip and hit 9 instead of 0? I only ask because it’s such an odd amount of ounces! 😉

      1. Pinch of Yum Logo
        Lindsay

        Ok, well, I did some recalculations again, and I guess it could be 48 technically. 🙂

    1. Pinch of Yum Logo
      Lindsay

      It’s awesome if you use homestyle egg noodles, too (the thick kind)! Especially if you’re a noodle person. 🙂

    1. Pinch of Yum Logo
      Lindsay

      Good plan! It’s cold and snowy/rainy here… I’m thinking the same thing for us!

  4. Pinch of Yum Logo
    Angela

    hmmmm… this recipe looks familiar 🙂 glad to see it’s made its debut… I need to break this recipe out again, thanks for the reminder. I also need to send to Landon’s aunt, she’d love to know her recipe made it into a successful food blog 🙂

  5. Pinch of Yum Logo
    Kelli

    I made this tonight and it came together so quickly and was way more than I expected (not that I thought it wouldn’t be good!) I rarely make chicken noodle soup because I’m not a broth person but why didn’t I think of this?? It was wonderful and it goes into the rotation. The only thing I did differently was swap out the thyme for just a little bit of rosemary. Thanks for the quick and delicious dinner!






    1. Pinch of Yum Logo
      Lindsay

      Awesome! So glad you liked it Kelli! I took a guess at the serving size when I typed this in because it had been a week or two since I had made it, and I’ve also halved it before, so it was getting confused in my mind as to which amount was the half and which was the full. Was 6-8 servings pretty accurate for you?

  6. Pinch of Yum Logo

    I made Barley with no broth tonight for dinner … I was too hungry so no pic … I knew I didn’t have enough broth for it to be a soup (I had the 10 minute kind) … I was actually excited … I happen to love soup, broth, consomme, etc. but for some reason the no broth barley is a winner in my book … 🙂