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Comforting Chicken Noodle Soup


  • 8 cups or two 32 ounce cartons of chicken broth
  • 8 cups of water
  • 6 ounces of uncooked no yolk extra wide, whole grain egg noodles
  • 2 large chicken breasts
  • 1 tablespoon of butter
  • 2 cloves of chopped garlic
  • 1 pound of sliced white mushrooms
  • 2 large stalks of celery chopped
  • 3 large peeled and chopped carrots
  • 2 chicken bouillon cubes
  • 1/4 tsp of salt


  • Preheat your oven to 375 degrees F. If your chicken is thawed/not frozen cook for around 20 minutes, or until internal temp reaches 165 degrees F and meat isn't pink in the center. If frozen, cooking time should be 45-50 minutes.
  • Once your chicken is in the oven, in a 7.5 Quart Enameled Cast Iron Dutch Oven​, simmer two cloves of chopped garlic in 1 tablespoon of melted butter on medium-medium high heat (option: sub butter for 1/4 cup of chicken broth). When the garlic turns a nice golden color, add 1 pound of sliced white mushrooms, stirring occasionally. After a few minutes, add 1/4 cup of chicken broth and cover, stirring once. After about 5 minutes, add carrots and celery. Cook for 5 more minutes, uncovered, stirring occasionally.
  • Add the rest of the chicken broth and water along with two bouillon cubes and salt, bring soup to a rolling boil, then reduce heat to low and simmer. When your chicken is fully cooked, divide into bite sized pieces and add to soup. Cover and simmer for 15 more minutes, then add noodles. Simmer 15 more minutes and it will be ready to enjoy!