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Chicken Noodle Soup

Chicken Noodle Soup is delicious all throughout the year. It is best made with homemade chicken stock but if you are in a pinch, drop by Stocks & Bondy at the Dallas Farmer's Market and pick up their homemade stock!


  • 1 - 2 pounds chicken breast
  • 3 quarts water
  • 1 onion, coarsely chopped
  • 1 bay leaf
  • 3 quarts chicken stock, preferably homemade
  • 2 carrots, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 2 cups egg noodles
  • 1 cup fresh corn kernels
  • salt and freshly ground pepper, to taste


  1. Place the chicken in a large pot. Cover with water, add the onion and bay leaf. Bring to a simmer over medium-high heat. Adjust the heat, continue to simmer for 30 to 40 minutes. Remove the chicken, cool, cut the meat into bite-size pieces, and set aside.

  2. Add the chicken stock, carrots, celery, and egg noodles to a large soup pot. Bring to a simmer over medium heat, cook for 10 minutes.

  3. Add the corn and chicken. Cook for an additional 5 minutes.

  4. Season with salt and pepper. Serve!