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Homemade Chicken Noodle Soup

By: Cristen      www.foodandswine.com
Author: Cristen


  • 2 TBSP Butter
  • 1 TBSP Olive Oil
  • 1/2 C chopped yellow onion
  • 1 1/2 C chopped carrots 3/4" pieces
  • 4 stalks celery chopped 3/4" pieces
  • 1 TBSP fresh thyme leaves or 2 tsp dried thyme leaves
  • *you can omit thyme altogether if you'd like.
  • 1/2 tsp Lawry's seasoned salt or other seasoned salt, or plain salt
  • 1/4 tsp ground black pepper
  • 2-3 C freezer corn  don't drain or 1 can of corn, drained of 1/2 the liquid in the can
  • C chicken stock homemade or canned
  • 1 TBSP corn starch
  • 1 TBSP water
  • 1/2 lb 1/2 a box of Cellentani/Cavatappi noodles, cooked to al dente in boiling salted water, drained
  • 2-3 C cooked chicken chopped, shredded etc. (rotisserie, grilled, baked... you choose!)
  • 1/2 C heavy cream  whole or 2% milk work too


  • In a large stock pot over medium heat, add butter, olive oil and onion.  Cook for 4 minutes, add carrot, celery, thyme, seasoned salt and pepper.  Cook for 3 minutes, stirring frequently, until vegetables are crisp-tender.  Add corn and cook 1 minute while stirring.  Add chicken stock.  Combine cornstarch and water to make a 'slurry' (this will slightly thicken your soup), add to soup mixture and bring to a boil.  When boiling, add cooked noodles and chicken. Continue boiling for 2 minutes to meld flavors.  Remove from heat, add cream and season to taste.  Serve immediately, with garlic bread as a side.  Leftovers can be stored in refrigerator for 3-4 days.  Soup will thicken in refrigerator.


After adding the corn, I cook the mixture a bit to concentrate the corn flavor in the soup.