Chicken Slippery Noodle Soup

  • Author: Kate Jackson
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


  • 5 cups chicken broth (I like the Pacific and Imagine varieties)
  • 2 cups cooked shredded chicken
  • 2 carrots, peeled and sliced
  • 2 stalks celery, chopped
  • 1 shallot, peeled and chopped
  • 1 teaspoon poultry seasoning
  • Salt and pepper to taste

For the noodles

  • 2 cups flour
  • 1/2 cup water
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt


  1. Make the noodles by mixing together the flour, water, oil and salt until it forms a stuff dough. Roll it out (I usually do this on a silicone mat) until it is about 1/8 inch thick. Using a paring knife, cut the dough into strips about 2 inches by 1 inch.
  2. Put the broth and the poultry seasoning into a large saucepan and bring to a simmer. Add the veggies, and then the noodles. Simmer until the veggies and the noodles are tender, about 15 minutes.
  3. Add the chicken and season the broth to taste with salt and pepper. Let the soup stand off the heat for about 5 minutes to heat the chicken through, then serve.