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Steve's Chicken Noodle Soup (12/8/2006)

Steves Chicken Noodle Soup
(recipe courtesy of with a few Michael Kaye additions)


2 tablespoons vegetable oil
1 medium onion, diced
3 stalks celery, diced
3 carrots, diced
1 teaspoon dried rosemary
1 teaspoon dried tarragon
1 teaspoon dried thyme
1 teaspoon basil
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon pepper
5 (14.5 oz.) cans low-fat, low sodium chicken broth
1 cup water
2 chicken bouillon cubes
2 cups cubed boneless, skinless chicken breasts (cooked)
1 (16 oz.) package frozen egg noodles


In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, all spices and cook, covered, until vegetables are tender, about 10 minutes. Transfer mixture to a large pot and pour in chicken broth, bouillon cubes and water. Bring to boil and reduce heat to low and simmer for 30 minutes. Season chicken breasts with a little garlic powder, salt, pepper and a little chili powder. Cook chicken breasts in skillet with 2 tablespoons of oil. Cook until juices run clear, about 15-20 minutes. Add chicken and egg noodles to pot. Cover and simmer for about 30 minutes more. Serve with crusty bread or crackers.

You can also make this in the crock pot. Cook chicken first, then add to crock along with all other ingredients, except noodles. Cook on low 6-8 hours. Add noodles during last 30 minutes of cooking time.

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