Lynda’s Chicken Noodle Soup

5 star Avg. rating 5 from 7 votes.

Recipe Information

Recipe Created By: Lynda Mitchell


3-4 large potatoes, peeled and chopped
3-4 stalks celery, chopped
1/3 of a 16 oz box bow tie (or other) pasta
3-4 carrots, peeled and chopped
1 10 oz pkg frozen peas
1 recipe Lynda’s Chicken Broth*


Start by making Lynda’s Chicken Broth.

Return the stock to the pot. Add potatoes, carrots, celery, and bring to a boil over high heat. Reduce heat to medium-high and cook for about 5 minutes. Add the pasta, and cook another 10-15 minutes. Add peas and then cook until vegetables and pasta are tender. Stir frequently while cooking. Add the chicken chunks and heat through.



Be sure to verify that your pasta is egg free if needed.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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