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Hearty Chicken Noodle Soup

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Chef Curtis Stone offers a really simple take on the old classic, chicken noodle soup.

Hearty Chicken Noodle Soup

Hearty Chicken Noodle Soup
Ray Kachatorian
Provided by:
total prep


  • 1 tablespoon olive oil
  • 1 onion, medium dice
  • 1 garlic clove, finely chopped
  • 1 leek (white and pale green parts only)
  • 3 carrots, peeled
  • 2 celery stalks
  • large fresh thyme sprig
  • Sea salt and freshly ground black pepper
  • 8 cups chicken stock or chicken broth
  • 1 cup dried wide egg noodles
  • 2 boneless skinless chicken breasts, cut into bite-size pieces
  • 3 tablespoons chopped fresh flat leaf parsley
  • 2 large eggs


  • Heat the oil in a large pot over medium heat. Add the onion and garlic and sauté until soft, about 3 minutes. Cut the leek, carrots, and celery into a medium dice. Add the leek, carrots, celery, and thyme to the onions and garlic. Sprinkle with salt and sauté until the vegetables soften, about 3 minutes.
  • Add the chicken stock and bring to a boil. Add the noodles and cook for 5 minutes.
  • Add the chicken and simmer very gently until the chicken is just cooked through, about 7 minutes.
  • Remove the thyme stem. Remove from the heat and stir in the parsley.
  • Beat the eggs in a small bowl to blend. While slowly stirring the soup in a circular motion, slowly drizzle the eggs into the soup. Cook just until the eggs form streaks throughout the soup.
  • Season the soup to taste with salt and pepper. Ladle the soup into bowls. Serve and enjoy.