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Italian Chicken Noodle Soup
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17 INGREDIENTS • 9 STEPS • 2HRS 45MINS

Italian Chicken Noodle Soup

Recipe

5.0

1 rating
Julie’s signature cocktail recipes have been published everywhere from Bon Appetit to GQ, but her recipe for the classic Chicken Noodle Soup has remained a family secret, until now.
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Julie’s signature cocktail recipes have been published everywhere from Bon Appetit to GQ, but her recipe for the classic Chicken Noodle Soup has remained a family secret, until now.
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Campbell's Kitchen
Join us in the Kitchen as we serve up delicious recipes and recommendations to feed your family every day of the week.

2HRS 45MINS

Total Time

$3.51

Cost Per Serving

Ingredients

Servings
4
us / metric
Whole Chicken
1
Whole Chicken
Carrot
6
Large Carrots
Celery
7 stalks
Celery
Onion
3
Large Onions
Garlic
4 cloves
Garlic
Turnip
1
Turnip
Parsnip
1
Parsnip
or rrrr
Fresh Thyme
1/2 bunch
Fresh Thyme
Fresh Parsley
1/4 bunch
Fresh Parsley
Bay Leaf
5
Bay Leaves
Black Peppercorns
20
Black Peppercorns
Olive Oil
2 Tbsp
Olive Oil
Fresh Thyme Leaves
1 tsp
Fresh Thyme Leaves
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Egg Noodles
1 pckg
Egg Noodles
Parmesan Cheese
to taste
Parmesan Cheese

Nutrition Per Serving

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Calories
873
Fat
22.6 g
Protein
56.3 g
Carbs
111.8 g
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Campbell's Kitchen
Join us in the Kitchen as we serve up delicious recipes and recommendations to feed your family every day of the week.

Cooking Instructions

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step 1
Roughly chop the Carrots (3) and Celery (3 stalks).
step 1 Roughly chop the Carrots (3) and Celery (3 stalks).
step 2
Cut the Onions (2) into large pieces; the Garlic (1 clove) and Parsnip (1), and Turnip (1) in half.
step 2 Cut the Onions (2) into large pieces; the Garlic (1 clove) and Parsnip (1), and Turnip (1) in half.
step 3
Put all prepared vegetables in the pot and rest the Whole Chicken (1) on top of the vegetables.
step 3 Put all prepared vegetables in the pot and rest the Whole Chicken (1) on top of the vegetables.
step 4
Add in whole Black Peppercorns (20), Fresh Thyme (1/2 bunch), Fresh Parsley (1/4 bunch), and Bay Leaves (4). Fill with water until all ingredients are covered. Bring to a boil and bring down to a simmer for 2 hours.
step 4 Add in whole Black Peppercorns (20), Fresh Thyme (1/2 bunch), Fresh Parsley (1/4 bunch), and Bay Leaves (4). Fill with water until all ingredients are covered. Bring to a boil and bring down to a simmer for 2 hours.
step 5
Carefully place chicken in a large bowl. Strain broth through a fine strainer, and set aside. When chicken has cooled, remove bones, shred the meat and set aside. Cook Egg Noodles (1 pckg) according to package instructions and set aside.
step 5 Carefully place chicken in a large bowl. Strain broth through a fine strainer, and set aside. When chicken has cooled, remove bones, shred the meat and set aside. Cook Egg Noodles (1 pckg) according to package instructions and set aside.
step 6
Mince Garlic (3 cloves). Chop an Onion (1), Carrots (3) and Celery (4 stalks) into bite-size pieces. Pour Olive Oil (2 Tbsp) in a large pot and add the vegetables, along with Fresh Thyme Leaves (1 tsp) and a Bay Leaf (1).
step 6 Mince Garlic (3 cloves). Chop an Onion (1), Carrots (3) and Celery (4 stalks) into bite-size pieces. Pour Olive Oil (2 Tbsp) in a large pot and add the vegetables, along with Fresh Thyme Leaves (1 tsp) and a Bay Leaf (1).
step 7
Saute for a few minutes and season with Salt (to taste) and Ground Black Pepper (to taste). Add chicken broth and bring back to full heat. Add shredded chicken and simmer for 5 minutes.
step 7 Saute for a few minutes and season with Salt (to taste) and Ground Black Pepper (to taste). Add chicken broth and bring back to full heat. Add shredded chicken and simmer for 5 minutes.
step 8
Add Salt (to taste) and Ground Black Pepper (to taste). Serve with fresh parsley and freshly grated Parmesan Cheese (to taste).
step 8 Add Salt (to taste) and Ground Black Pepper (to taste). Serve with fresh parsley and freshly grated Parmesan Cheese (to taste).
step 9
Enjoy!
step 9 Enjoy!

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