Marjoram and thyme come through nicely in this old-fashioned soup that tastes just like Grandma used to make. You can modify the recipe to include vegetables your family enjoys!

Chunky Chicken Noodle Soup

Image courtesy:


  • 1/2 cup diced carrots
  • 1/4 cup diced celery
  • 1/4 cup chopped onion
  • 1 teaspoon butter or margarine
  • 6 cups chicken broth
  • 1 1/2 cups diced cooked chicken
  • 1 teaspoon salt
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 1/4 cups uncooked medium egg noodles
  • 1 tablespoon minced fresh parsley


In a large saucepan or Dutch oven, saute carrot, celery and onion in butter until tender. Add broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Add parsley.