Stovetop Chicken Noodle Soup

The new recycled-almost-weekly recipe in our house is this stovetop Chicken Noodle Soup that we pour overtop mashed potatoes. Probably not the healthiest thing but it sure does taste good! 

Note: I’ll give my husband credit for the mashed potatoes addition. 


Stovetop Chicken Noodle Soup

Yield: 6


  • 2 tbsp unsalted butter
  • 1 cup carrots, sliced
  • ½ cup celery, sliced
  • ½ cup onion, diced
  • 8 cups low-sodium chicken stock
  • 3 cups egg noodles, uncooked
  • 2 chicken breasts, cooked and shredded
  • ½ tsp oregano
  • ½ tsp basil
  • ½ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp black pepper


  1. Using a large pot, melt butter over medium heat. Add carrots, celery and onion to pot and cook until tender; about 5 minutes.
  2. Next add broth, egg noodles, chicken and spices. Stir well and bring to a boil. Once there, reduce heat to simmer and allow to cook for 20-25 minutes, stirring occasionally.

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