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Feel good chicken noodle soup

  • Total Time: 1 hour
  • Yield: 6 1x


  • 1 pound of shredded chicken thighs
  • 2 carrots diced 
  • 1 medium yellow onion diced
  • 1 stalk of celery diced 
  • 2 tablespoons of flour
  • 1 tablespoon of tumeric
  • 1 tablespoon of Herbes de Provence
  • 1 tablespoon of salt 
  • 1 tablespoon of pepper
  • 2 tablespoons of butter 
  • 1 tablespoon of olive oil
  • 1/2 cup white wine
  • 6 cups of chicken stock
  • 1 cup of wide egg noodles 
  • 1 egg, beaten 
  • Fresh thyme or flat leaf parley (Optional Garnish) 


  1. Melt butter in a large pan on medium high heat
  2. Add diced yellow onion, celery and carrots. Sauté and stir until softened. If the mixture is browning too quickly, turn down to medium heat. 
  3. Add olive oil, stirring to coat the vegetables. Add a splash of chicken stock if it looks too dry. 
  4. Add shredded chicken, salt, pepper, turmeric, Herbes de Provence, and flour. Stir to incorporate. 
  5. Add white wine, scrapping the bottom of the pot. Let reduce for 5 minutes. 
  6. Add chicken stock and bring to a boil, then reduce to simmer. 
  7. When the soup is simmering, add egg noodles. Cook until soft. 
  8. Finish by gently adding a beaten egg and stir until egg is cooked. 
  9. Top with fresh thyme or parsley and serve. 


The soup can remain on the stove on low for up to an hour.

Always taste and adjust seasoning as needed. 

  • Author: Jordan Hanger
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main
  • Method: Grilling, Stove top
  • Cuisine: American

Keywords: Chicken noodle soup, soup, chicken soup