New This Month

Easy Chicken Noodle Soup

This comforting classic is so easy to make, you'll never eat the store-bought version again.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Romulo Yanes

Source: Everyday Food, October 2012


  • 1 tablespoon olive oil
  • 2 stalks celery, diced small
  • 2 medium carrots, diced medium
  • 1 medium yellow onion, diced small
  • Salt and pepper
  • 4 cups chicken broth
  • 1 1/4 pounds boneless, skinless chicken breasts
  • 6 ounces vermicelli or angel-hair pasta, broken into 1 1/2-inch pieces
  • 1/4 cup chopped fresh dill


  1. In a large pot, heat oil over medium-high. Add celery, carrots, and onion and cook until celery and carrots are crisp-tender, about 5 minutes; season with salt and pepper. Add broth and 4 cups water and bring to a boil. Add chicken, reduce to a simmer, and cover. Cook until chicken is cooked through, about 10 minutes. With tongs, remove chicken and chop or shred into bite-size pieces. Add pasta to pot and cook until tender, about 4 minutes; season with salt and pepper. To serve, stir in chicken and dill.


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