Chicken Noodle Soup | The Fauxmartha

You’ll be wanting this Saturday when you can’t stand to eat another turkey sandwich. Throw all that leftover turkey in a soup and call it chicken noodle soup. You’ll be happy, fooled, and filled with something other than a turkey sandwich. Chicken works beautifully the other 363 days of the year.

Now, don’t hate me when I tell you that I added half and half to this perfectly light recipe. I couldn’t help myself. This tiny addition reminds me of chicken pot pie—comfort food at it’s finest. Still hate me? Brothy is good, but chicken pot pie in a soup is better. And so is running on the treadmill. So with that I say, cheers! Cheers to half and half in my soup…and running on the treadmill. I’ll have my soup and eat it.

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Chicken Noodle Soup

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  • Yield: serves 6


  • 1 tbsp. olive oil
  • 1 small sweet onion, chopped
  • 2 cloves garlic, minced
  • 6 carrots, sliced
  • 2 celery ribs, sliced (optional)
  • 1/4 tsp. thyme
  • 1/4 tsp. parsley
  • 2 bay leaves
  • 2 quarts chicken stock
  • 1/2 c. half and half
  • 1/2 c. white wine
  • 8 oz. whole wheat fusilli
  • 1 1/2 c. shredded rotisserie chicken
  • 3/4 c. peas, frozen
  • sea salt and freshly ground black pepper, to taste


  1. In a 5-quart Dutch oven or large soup pot, heat oil over medium-high heat. Saute onion, garlic, carrots, and celery. Cook for about 6 minutes, until the vegetables are softened but not browned. Season with salt and pepper.
  2. Add thyme, parsley, bay leaves, chicken stock, half and half, and wine. Bring to a boil.
  3. Add noodles and cook for 8 minutes more.
  4. Fold in the chicken and peas, and continue to simmer for another couple of minutes until heated through. Season with salt and pepper to taste. Discard bay leaves and serve.
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Updated 11/13.

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