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Chicken Noodle Soup

Author Serving Up Southern


  • 8-10 carrots, peeled and thinly sliced
  • I head of celery
  • 1 onion, diced
  • 5 garlic cloves, or more, minced
  • 3 tablespoons olive oil
  • 2 large boxes chicken stock
  • 6-8 frozen boneless chicken breasts (I sometimes use boneless thighs too!)
  • 1 bag of Kluski noodles
  • 1 tablespoon salt
  • Juice of 1/2 lemon
  • Soy sauce (I use low sodium.)


  • In a large soup pot, add olive oil, carrots, celery, onion, and garlic. Saute until onion is transparent. Add chicken stock, chicken breasts, and salt, and bring to a boil. When chicken is thoroughly cooked, turn burner down and remove chicken pieces and shred. Add lemon juice, and a big splash of soy sauce to pot. Bring the broth back to a boil, and add noodles. When noodles are cooked, turn burner off, and add the shredded chicken; stir to distribute.
  • If more broth is needed just add water until desired amount of broth is reached. Taste to see if the salt or soy sauce needs adjusting after adding water.