Chicken Noodle Soup

Recipe provided by Chef Crusco Catering in Austin, TX.


  • 2-3 tbsps. EVOO
  • 1 small yellow Onion – fine dice
  • 2 large Carrots – peeled, grated or fine dice
  • 2 stems Celery – cleaned and sliced in 1/4 inch slices on a diagonal
  • 2 Zucchini – cut in half lengthwise and sliced in 1/4 inch thick half circles
  • 3-4 Garlic cloves – thinly sliced
  • 5 Cups Chicken Stock
  • 1/2 Purchased Roasted Chicken – bones/skin removed – shredded into pieces
  • Bouquet Garni – Bundle of herbs (Parsley, Bay leaf and Thyme)
  • 1 Box Egg Noodles
  • Coarse Salt & Pepper – to taste
  • Pumpernickle Bread – cubed and toasted in oven to make croutons
  • Parmiggiano-Reggiano Cheese – grated


  1. In a large pot, heat oil over medium-high. Add onion, carrots and celery and cook about 5-7 minutes; season with salt and pepper. Add zucchini and garlic and cook another 2-3 minutes.
  2. Add stock, chicken pieces, bouquet garni and bring to a boil. Season with salt/pepper and reduce to a simmer, and cover. Cook until vegetables are cooked through, about 8-10 minutes.
  3. Add egg noodles to pot and cook until tender, about 4 minutes; season with salt and pepper.
  4. To serve, ladle all the veggies, stock and chicken into a bowl. Garnish with pumpernickel croutons and grated Parmiggiano-Reggiano cheese. Enjoy!