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Chicken & Egg Noodle Soup
Serves 6 to 8
4 chicken thighs with skin
1 small onion diced
1 large garlic clove minced
1 carrot chopped
4 Tbsp of butter
3 quarts of water
1 celery stalked chopped
1 can of cream of chicken soup
5 cups of egg noodles
black pepper (optional)
  1. Place chicken, Lawry's rub, onion, garlic, butter and water into 6 quart stock pot.
  2. Bring to a boil, add chicken bouillon cubes and simmer for 1 hour and 20 min or until chicken pulls away from bone
  3. Continue simmering soup. Remove chicken from pot. Debone chicken and shred meat. Place shredded chicken back in pot
  4. Add celery and cream of chicken soup. Mix well and let cook for 5 min
  5. Increase heat, bring soup to a boil
  6. add noodles and boil for 7 min
  7. Allow soup to rest 20 min
  8. Serve in bowl and sprinkle with black pepper