Chicken breast, egg noodles and vegetables are simmered together in stock to create this soup. This is a fantastic recipe when you don't have time to make soup totally from scratch.
Lovely recipe! I didn't have any celery left so just missed it out and I used homemade stock. I also used gluten free rice noodles. Tip! Break your noodles up! It's quite hard to ladle out if not and very messy to eat! Hehe - 24 Nov 2016
great recipe! any ideas on a calorie count for this? Sad yes...but just curious - 07 Sep 2017
In a word, WONDERLICIOUS! I knocked this recipe out of the park on my first try. Here's what I did (and what you should do too): in melted butter, sauté 2 minced garlic cloves, 1 cup chopped onion, 1 cup chopped celery, and 1 cup sliced carrots. Meanwhile, chop 1/2 pound uncooked boneless, skinless chicken breast into bite-size pieces. Add chicken, the broth, basil, oregano, salt, garlic pepper, a dash or two of poultry seasoning, and a pinch or two of dried thyme to the pot of veggies. Bring to a boil, reduce heat, cover and simmer 20 minutes. Meanwhile, cook 3 cups egg noodles according to package directions in a separate pot. Add drained noodles to chicken and veggies, simmer an additional 10 minutes. Only if you want some creaminess, go ahead and add a half can of condensed cream of whatever soup (whatever flavor you choose). Voilà! A SIX-star chicken noodle soup! - 07 Nov 2007 (Review from Allrecipes US | Canada)