Recipe: Ultimate Comfort Chicken Noodle Soup


Fall is so close I can feel it! …Literally! Cool, brisk, sweater weather …I am ready for you! There is nothing more satisfying in that cool, brisk, sweater weather than a big and hot bowl of soup!  Let’s talk about that humbleChicken Noodle Soup for a minute, shall we? I LOVE Chicken Noodle soup! I love it so much, I serve it to my dinner guests when we have them over .

*GASP* Yes, a humble chicken noodle soup is what I will serve our dinner guests. And I’ve gotten bigger reactions from a humble chicken noodle soup than an 8 hr slow-cook, cognac-lit bourguignon beef ever could.

And today I am going to share with you all my”Aychel’s Famous Chicken Noodle Soup”!

I always just called it “chicken noodle soup”  I was completely shocked when I overheard people referring to it as “Aychel’s Famous Chicken Noodle Soup” .

You can imagine, when I heard this title for the first time, I actually laughed out loud! ….A humble Chicken Noodle Soup (and mine being of all things) was a little celebrity in our network of friends. They’d come up to me telling me it’s better than their mom’s Chicken Noodle Soup. And then those moms asking me for the recipe!

And there is NO greater compliment than saying something may be better than mom’s.

Needless to say, I was very honored and humbled that people loved my chicken noodle soup so much!

Maybe it’s because this soup is so darn easy, so versatile and so forgiving!

I’ve been perfecting this recipe for almost 8 years and ANYONE can make this soup blindfolded!  Seriously!

The stars of this soup is not necessarily the chicken, but the thyme, fresh rosemary and…… EGGS!

Yes. Eggs. Think poached eggs and chicken noodle soup. If you’re confused, don’t be. It’s unreal and people have sworn to never make chicken noodle soup again without them!  When I make chicken noodle soup for 4-6 people, I put 12 eggs…. and that’s usually STILL not enough! I had add MORE eggs for the leftovers the next day! HA!


And Let’s get cooking!


4-6 people

  • 3 Tablespoons Butter

  • 3 Stalks of Celery

  • 1/2 lb Bag of Baby Carrots

  • 1 Large Onion

  • 3 Minced Cloves Garlic

  •  Leaves from 3 Thyme Sprigs

  • 1 Fresh Rosemary Sprig

  • 32 oz Chicken Stock

  • 4 c Water

  • 5 Bouillon Cubes

  • 4 Cooked Chicken Thigh Meat Cut into Chunks

  • 1/2 lb Egg Noodles

  • One Dozen Eggs

  • Salt/Pepper

  1. Chop your celery and onion. Set aside with baby carrots.

  2. Heat a medium pot over medium-high heat. Add butter.

  3. Saute the cut vegetables for about 3 min, until the onions turn clear.

  4. Add the minced garlic.

  5. Sprinkle with salt and pepper.

  6. Add the thyme leaves and mix until fragrant, about 30 seconds.

  7. Add chicken stock, water and bouillon cubes. Allow to come to a boil.

  8. Add cooked chicken thigh meat, and egg noodles.

  9. Lower the stove to medium heat and allow soup to boil again.

  10. Individually open eggs and drop them into the boiling soup. (Remember think “poached egg”)

  11. DO NOT TOUCH, MIX, or STIR for at least 5 min so the eggs have a chance to harden a bit.

  12. Throw in the full rosemary sprig and continue cooking for 3 min.

  13. Serve hot with warm rustic bread.

Enjoy with family and friends!

Like I said earlier, this recipe is so flexible and you truly can use whatever you have on hand. I’ve made this recipe with left over chicken, and substituted the stock/bouillon with just water and it turned out just fine! Super easy! Have fun with it!

I love hearing back from people who’ve made this soup. Let me know if you’ve tried it! Does it live up to the hype? Does it come short? Either way, I’m so happy you took time out to try it out! It’s about time the humble Chicken Noodle Soup has it’s chance in the limelight!

Thanks for reading!

Come Over Again Soon!


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