Recipe for Chicken Noodle and Vegetable Soup

Bowl filled with a chicken noodle and vegetable soup

Soups and Stews Comforting Aroma and Taste

The classic “Mother’s penicillin” with more than a hint of truth. There really is some evidence to show that classic chicken soup may act as an anti-inflammatory, and slow the development of upper respiratory cold symptoms. But there’s no reason to wait until cold season to enjoy the comforting aroma and taste of this rich soup, and it’s fun to experiment with different sizes of noodles (kids love the really thin ones) and there are some tasty gluten-free options available.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 8 (1 cup) servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Recipe Ingredients

1 tablespoon cornstarch
1/8 teaspoon ground bay leaf
6 cups low sodium chicken broth
1/8 teaspoon ground cayenne pepper
6 ounces chicken breast raw, cut into chunks
1/2 teaspoon kosher salt
3/4 cup carrots, diced
1/2 cup egg noodles
3/4 cup yellow onion, diced
1/4 cup parsley
1 cup celery, diced

Follow the prep technique next to each ingredient.
In a medium saucepan sauté the onions, celery, carrots, and spices in a 1/2 cup of water or broth.
After onions are translucent, add the diced chicken and sear.
Add the broth and bring to a soft boil over medium heat; fold in the noodles.
Make a slurry with the cornstarch, adding 3 tablespoons of water or broth; add to the soup and simmer for 15 to 20 minutes.