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I made this earlier tonight and it was everything my taste buds have been seeking and more! Thanks so much!
Carla
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.
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
- Total Time: 40 minutes
- Yield: 6-8 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
- 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
- 3–4 green onions, thinly sliced
Instructions
- 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.
- 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.
- 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.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Cuisine: American
Keywords: chicken soup noodles, chicken soup, noodle recipe
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
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.
Great idea! Love the idea of it bubbling in the broiler. 🙂 Thanks Sara!
Yum. I might try a veggie version of this 🙂
We have a great fontina and farro recipe that we love: https://www.acouplecooks.com/farro-salad-with-roasted-vegetables-and-fontina/ The photo is a bit bland, but the taste is wonderful!
Oooh, that sounds awesome. I’m going to check it out. Thanks Alex!
This looks fabulous and so comforting. Something I could totally see myself making on a night in or on a night I need to feel homey 🙂
Somehow that’s every night for me. 🙂
Lindsay, I HEART this idea!
Genius! The noodles are always my favourite part anyway and who wants to faff around with all that broth? Not me!
I do not want to faff around with broth. I do want to start using the word faff. 🙂
This looks fantastic!
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?!
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. 😉
Yeeeah, bring on the noodles!! Love this idea. 😉
broth is boring! that’s why i hated soup for years. now i know soup does not HAVE to equal broth. 🙂
and i second sara’s raclette idea. delicious!!
Looks so good! My family would love this I just know it… puttin’ it on the weekend meal planner! ohhh yeahhh:)
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! 😉
Nope it’s 49! Which is 1 1/2 of the 32 ounce cartons. Basically about 6 cups.
Ok, well, I did some recalculations again, and I guess it could be 48 technically. 🙂
I just saw this on Pinterest this morning!! Looks so good!! 🙂
It looks awesome and reminds me of the homemade noodles my grandma used to make (on those cold MN winter days)…beautiful photos, too, of course!
Awesome idea! I bet this would be super popular with my kids! I know I’d love it 😀
oooh! the noodles are my favorite part of the soup. this is such a fantastic rainy season meal.
It’s awesome if you use homestyle egg noodles, too (the thick kind)! Especially if you’re a noodle person. 🙂
My big sister always left the broth behind – still does I think! She would love this…although I, like you, might get distracted by cheese 🙂
The broth IS boring. You are a genius.
Perfect Timing! We’re making this tonight!
Good plan! It’s cold and snowy/rainy here… I’m thinking the same thing for us!
This looks so cozy!!
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 🙂
Yay! I was hoping you’d see it. 🙂 See you tomorrow!
Err, Friday. Wishful thinking.
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!
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?
I’d say that is exactly right. I can’t wait to have it for lunch today!
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 … 🙂
Ooh, that sounds really good. I can just image the texture. Yum.
oooh these sounds excellent. They remind my of those Lipton noodle packets that I used to devour in college. But in a good way!
I’m honored to be held up as high as your college eating standards. 🙂
I’m usually a total soup fan, but when it comes to chicken noodle, I definitely think it’s boring. Love this alternative!
What a fabulous play on a classic dish. Can’t wait to give it a try…
Thanks! Hope you like it.