Few dishes evoke comfort and nostalgia quite like chicken noodle soup. Over the years, I’ve developed and tasted countless variations—from family recipes to large-scale formulations during my time as VP of Culinary at Campbell Soup. As a Certified Master Chef, I’ve spent years refining my craft—studying broths and consommés, and even spending days in Italy learning to make a deeply flavorful brodo with an exceptional Italian chef.
For me, chicken noodle soup represents the perfect one-pot meal: nourishing, balanced, and simply delicious. It’s a reminder that even the most familiar dishes can showcase craftsmanship and care when prepared with intention and respect for quality ingredients.
Chicken Noodle Soup
The Timeless Comfort of Chicken Noodle Soup
Few dishes evoke comfort and nostalgia quite like chicken noodle soup. Over the years, I’ve developed and tasted countless variations—from family recipes to large-scale formulations during my time as VP of Culinary at Campbell Soup. What makes this dish enduring isn’t just its simplicity—it’s the balance of flavor, texture, and the deep satisfaction it brings. As a chef consultant, I often revisit classics like this to explore how thoughtful technique and ingredient quality elevate even the most familiar foods. This recipe reflects that philosophy: simple, honest, and deeply rooted in culinary craft.
Prep Time: 30 min
Cooking Time: 60 min
Yield: 6 portions
Ingredients
Chicken stock 6 qts.
Chicken, oven stuffer, (6-7 lbs.) 1 ea.
Sachet:
Thyme, bay leaf t.t.
Garlic cloves, smashed 3 ea.
Butter 4 oz.
Carrots, allumette cut 8 oz.
Knob celery, allumette cut 8 oz.
Turnips, allumette cut 8 oz.
Leeks, sliced 1/8” 8 oz.
Potatoes, allumette cut 12 oz.
Salt, pepper .
1 Cup Spanish Onions, small diced
1 Cup Celery, small diced
1 Cup Peppers, diced (I like spicy, long peppers)
3 Tbsp. Garlic, peeled and minced
2 Cups Plum tomatoes, chopped
2 1/2 qts Water or chicken broth
1 ea Bay leaf
2 ea. Oregano leaves
2 qts. Water
2 Tbsp Red pepper flakes
2 Cups Macaroni (ditalini or small shells)
2 Cups Leafy green such as escarole, chiffonade (optional)
2 Cups Bortlotti beans (or cannellini) (canned)
t.t. Salt & Pepper
t.t. Parmesan cheese, freshly grated
How to prepare Pasta e Fagioli
Step 1
Combine stock, chicken, garlic and sachet; bring to a simmer. Simmer the chicken in the stock and seasonings until tender - about an hour. Remove the chicken and cool, cut the meat into strips, reserve.
Step 2
Dice the onions, celery, peppers and tomatoes; mince the garlic. Reserve.
Step 3
Heat a heavy sauce pot, add the olive oil or pork fat back and render, add the onions, celery, peppers and garlic; sweat until translucent, do not brown. Stir with a wooden spoon. (about five minutes)
Sweat the carrots, celery, turnips and leeks in butter, until soft. Add the velouté and simmer for 5 minutes, add the potatoes, cook until tender. Next add the chicken meat and reheat.
Add the water or broth, herbs and spices, bring to a simmer.
Step 4
Add the macaroni and escarole simmer for 10 minutes until the macaroni is tender.
Add the beans and cook for a few additional minutes for all of the flavors to develop together. Season to taste-the beans are salty so be careful adding salt.
This dish should be thick, but if you like, add a little additional water or stock.
Enjoy with shredded Parmesan cheese and crusty Italian bread.
