Chicken Noodle Soup



Chicken Noodle Soup: for those cold days where you just want to warm up, and for those hot days where you eat it because it is just that good.

I personally like to alternate between making this soup with rice or with noodles. Both are great options; it simply depends on what you’re in the mood to eat.

This recipe is a Wassell original!


  • 4 Tbsp butter
  • 4 celery stalks
  • 3 medium-sized carrots, chopped
  • 1 small yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 Tbsp flour
  • 10 cups chicken broth
  • 5 cooked boneless chicken thighs, diced
  • 8 oz wide egg noodles (or rice, about 1 1/4 cups would do)
  • herbs (I leave the choice to you. Some good options could be 2 tsp thyme, 1-2 bay leaves, or 2 tsp dill. Go for what you’re in the mood for! The pictures above were taken using dill.)


  • large sauce pot
  • 12-inch skillet


  1. In a large sauce pot, melt butter over medium heat. Add celery, carrotsonions, and garlic. Cook for about 7-8 min, until soft.
  2. Add flour and mix until thickened. Slowly add chicken broth, stirring constantly. Bring to a boil over medium-high heat.
  3. Meanwhile, cook the chicken in a 12-inch skillet. Once cooked, remove from heat and set aside.
  4. Add chicken, egg noodles, and herbs to the sauce pot. Reduce heat to a simmer and cover for about 20 min. Let stand for about 10-15 min. Serve hot.



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