Laura's Tickle Your Tastebuds Chicken Noodle Soup

“This is the best that (in over 50 years) I have EVER tasted. Please don't leave out the spices---makes the soup.”
2hrs 15mins

Ingredients Nutrition

  • 6 (1828.54 g) can chicken broth or 6 (1828.54 g) can homemade chicken stock
  • 5 cooked chicken breasts, chopped into 1 pieces (or use purchased rotisserie chicken)
  • 236.59 ml celery, sliced
  • 2 medium onions, chopped
  • 473.18 ml carrots, sliced
  • 396.89 g can corn, drained
  • 4.92 ml dried sage or 9.85 ml fresh sage, minced
  • 14.79 ml thyme
  • 4.92 ml rosemary
  • 1 bunch fresh cilantro, less stems and chop
  • salt & freshly ground black pepper, to taste
  • 709.77 ml egg noodles, cooked


  1. In stock pot, cook onions and celery in olive oil until tender.
  2. Add 5 cans of chicken broth, carrots, corn and seasonings.
  3. Bring to boil, reduce heat to simmer, and cook for 2 hours.
  4. Add remaining can of broth, chicken and noodles, stir to combine and cook until noodles are tender.
  5. Variation: CROCKPOT.
  6. Lightly spray inside of crock pot with cooking spray.
  7. Follow instructions above; cooking for 6 hours on LOW or 3 hours on HIGH; add chicken and uncooked noodles and cook on HIGH for 1 ½-2 hours until noodles are tender.

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