Good Chicken Noodle Soup Recipe!

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PA Baker

Master Chef
Sep 1, 2004
USA, Pennsylvania
Where we live it’s been chilly and overcast—perfect soup weather! I tried this recipe (from Cooking Light) last night and with a few adjustments it was really good. The recipe calls for mashing the potatoes. I used my immersion blender and pureed the mixture so that it was smooth. I think this made a huge difference (improvement) in the final texture. I also threw in a handful of petit frozen peas and added way more noodles than called for (isn’t that the point of chicken noodle soup?! ;) ). The slurry at the end, plus the pureed potatoes, makes for a thick, rich broth without any added fat. Yummy! :D

1/2 teaspoon olive oil
1 cup chopped onion
1 teaspoon dried oregano
1 garlic clove, minced
6 cups Chicken Stock, divided
2 cups diced peeled baking potato
1 cup chopped celery
1 cup (1/4-inch-thick) sliced carrot
3 cups chopped cooked chicken
2 cups chopped spinach
1 teaspoon salt
3 ounces uncooked medium egg noodles (about 1 1/2 cups)
2 tablespoons all-purpose flour
1/4 teaspoon black pepper

Heat olive oil in a Dutch oven over medium-high heat. Add onion, and sauté 3 minutes. Add oregano and garlic, and sauté 30 seconds. Add 5 3/4 cups Chicken Stock and potato. Bring to a boil; reduce heat, and simmer for 15 minutes or until the potato is tender. Mash potato in stock mixture. Add celery and carrot; bring to a boil, reduce heat, and simmer for 5 minutes. Add the chicken, spinach, and salt; bring to a boil, reduce heat, and simmer 3 minutes. Add noodles; bring to a boil, and cook 5 minutes.
Combine 1/4 cup stock and flour in a small bowl; stir well with a whisk. Stir flour mixture into soup; simmer 3 minutes. Stir in pepper.

Yield: 5 servings (serving size: about 2 cups)


Head Chef
Sep 1, 2004
There is nothing better than chicken noodle soup on a dreary night! Thank you for the recipe -- this really sounds rich and hearty, PA!
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