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Nana's Chicken Noodle Soup

Prep Time 15 mins
Cook Time 40 mins
Course Appetizer, dinner, lunch
Servings 4 servings


  • 2 tbsp butter
  • 1 medium-sized onion
  • 3/4 cups sliced carrots
  • 1/4 tsp whole cardamom seeds
  • 1/4 tsp turmeric powder
  • 1/2 tsp grated ginger
  • 1 tsp salt
  • 3 tbsp olive oil
  • 1/4 cup flour
  • 4-5 cups chicken or vegetable broth
  • 1 bay leaf
  • 1/2 tsp oregano
  • 1 tsp minced garlic
  • 3 russet potatoes
  • 1/3 cup frozen peas
  • uncooked noodles
  • 1 chicken breast


  • In a heavy bottomed pot, heat butter. I use my dutch oven to make this soup
  • Dice onion and slice carrots (about 1/4 inch thick) and mix in with melted butter
  • Grind cardamom seeds using mortar and pestle or spice grinder
  • Mix in salt, turmeric, ginger, ground cardamom seeds, and 2 tbsp of olive oil with carrots and onions
  • Once onions softened and are translucent mix in flour. Immediately add broth once flour is mixed in with veggies
  • Add bay leaf, oregano, and garlic to broth
  • Add chicken breast (raw) and make sure it is fully submerged in the broth. Boil the broth, cover and simmer. Leave the broth to simmer for about 20 minutes
  • While waiting for the broth, peel potatoes and cut into 1/2 inch cubes (should have about 1 1/2 cups of potatoes). Cook potatoes by adding 1 tbsp of olive oil to a pan on medium heat. Once potatoes are tender, add to simmering soup
  • Remove the chicken from broth once cooked and set aside
  • Add desired amount of noodles to soup
  • Shred chicken and add to soup
  • Add frozen peas to soup
  • Once noodles soften, soup is ready to eat!