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chicken, cabbage + noodle soup


Homemade stock, slow cooked chicken and some extra veggies make this soup fabulously hearty and full of flavor.

I really did ask myself, “does the world need another chicken & noodle soup recipe?” Since we’re all here, you know my answer was, YEP! Of course we need one from the meatloaf lady!

I make a variation of chicken and noodle soup every year, but I never really jotted down my ingredients before. I am a firm believer that a good soup or stew can be made from nearly anything in your freezer, fridge or pantry, so documenting or measuring anything seemed a bit silly.

However, I’ve learned my lesson because sometimes I’ll wang-dang a soup and absolutely adore it, only I won’t remember how to recreate it. So, that’s why I finally wrote this bad boy down. And I’m glad I did because it’s pretty dang tasty and just lovely on a cozy winter night.

Homemade chicken stock is key!

I know you all know this. And I don’t mean to pull an Ina and say sadly “store bought is fine.” But gosh, any soup just tastes so much more lovely with homemade stock. I swear we bought an extra fridge for the basement solely for me to store all the stock I’ve been making. Eep!

What I love about making stock is that you can throw many different aromatics and herbs into the mix and it will always turn out yummy. So if you don’t have a yellow onion, throw in a shallot, red onion, leeks, or green onion. If you don’t have fresh parsley, use thyme, rosemary, sage or even a smidge of some dry herbs you have on hand. It’s incredibly hard to make a bad stock.

The other great thing is that I make the stock using the chicken I’m going to use in the soup, so making the stock serves two purposes – obvi making the stock and also slow cooking the chicken with all those flavors, so that it becomes so tender and tasty!

I hope you give this recipe a try and I hope that you love it as much as we did!


Chicken, Cabbage & Noodle Soup Recipe

Course Main Course, Soup
Cuisine American
Keyword Chicken Dinner, Chicken Noodle Soup, Chicken Soup, Dinner Recipe Idea, Homemade Chicken Stock, Recipe Idea, Soup Recipe, Winter Soup
Prep Time 5 minutes
Cook Time 3 hours
Servings 8


  • Dutch Oven


For the Stock

  • 1.25 Lbs. Chicken Breasts on the Bone
  • 12 Cups Water
  • 1 Bulb Garlic Unpeeled, cut through equator
  • 1 Yellow Onion
  • 2 Celery Stalks Keep leaves on
  • 1 Carrot Keep leaves and stem on
  • 1 Tbsp Peppercorns
  • 3 Sprigs Fresh Parsley
  • 2 Bay Leaves

For the Soup

  • 2 Tbsp Butter
  • 4 Carrots, Sliced
  • 1 Yellow Onion, Chopped
  • 2 Celery Stalks, Sliced
  • 12 Cups Chicken Stock
  • 1 1/2 Tsp Salt
  • 1 Tsp Fresh Ground Black Pepper
  • 1 Tsp Thyme
  • 1 Cup Chopped Cabbage
  • 3 Cups Pulled-Apart Chicken
  • 1/2 Cup Frozen Peas
  • 1 Lb Wide Egg Noodles
  • 1/3 cup Fresh Chopped Parsley



  • Place all of the stock ingredients into a large dutch oven over high heat.
  • Bring to a boil, then turn down to a simmer.
  • Cook for two hours and skim off any fat that rises to the top.
  • After the two hours, remove the chicken breasts and set aside to cool until they are able to be handled, then shred and set aside.
  • Strain the stock and set aside.


  • Melt the butter in the same large pot you used for the stock over medium heat.
  • Add the carrots, onion and celery and cook until tender, about 10 minutes.
  • Add the stock while stirring and picking up any of the fond from the bottom of the pot.
  • Add the salt, pepper and thyme, cabbage, shredded chicken and frozen peas and turn the heat to high to get to a boil.
  • Reduce heat to low and simmer this for 45 minutes, stirring occasionally.
  • In the last 15 minutes, add the egg noodles and continue cooking until the noodles are cooked.
  • Last, add the parsley and stir together.
  • Serve with delicious crusty bread.


Over time the noodles really soak up the stock, so always have some handy to add if needed. OR you can use store bought, I guess. Wink, wink.
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