Chicken Noodle Soup
Cuisine: German
Author: Kirsten | My Kitchen in the Rockies
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
  • 7½ cups canned low-sodium chicken broth, preferably homemade stock
  • 2 bay leaf
  • 1½ onions, cut into thin slices
  • 3 ribs celery, cut into ½-inch pieces
  • 4 carrots, cut into ½-inch pieces
  • 1½ teaspoon dried sage
  • 2 teaspoons salt
  • ½ teaspoon fresh-ground black pepper
  • 4 organic chicken breast
  • about 4-5 cups cooked egg noodles (al dente)
  • 3 tablespoons butter, softened
  • 3 tablespoons flour
  1. In a large pot, bring the broth, bay leaf, onion, celery, and carrots to a simmer. Simmer for 5 minutes.
  2. Add the sage, salt, pepper, and chicken breasts and simmer, partially covered, until just done, about 25 minutes.
  3. Turn the chicken breasts a few times during cooking. Remove the chicken breasts after they are done, cut in smaller cubes and return to the pot.
  4. In a small bowl, stir the butter and flour together to form a paste.
  5. Remove the bay leafs from the pot and whisk the butter mixture into the liquid. Simmer until thickened, 1 to 2 minutes.
  6. Stir in the cooked egg noodles and simmer until just heated through.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at