Trisha Yearwood chicken noodle soup is the ultimate comfort food—warm, hearty, and packed with rich homemade flavor. Whether you’re feeling under the weather or just craving a bowl of classic, home-cooked goodness, this recipe delivers with tender chicken, perfectly seasoned broth, and comforting egg noodles.
Inspired by Trisha’s signature Southern cooking style, this soup is simple yet satisfying, making it a go-to for cozy family dinners or chilly evenings. Let’s dive into what makes this dish so special and how you can recreate it in your own kitchen!
How To Make Trisha Yearwood Chicken Noodle Soup?
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Yield: Serves 5
Equipment Needed
- Large stockpot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
- Small bowl
- Whisk
Ingredients
- 4 bone-in, skin-on chicken breasts
- 2 medium bell peppers, chopped
- 2 medium onions, chopped
- 1 (48-ounce) can chicken broth
- 3 medium red potatoes, chopped
- 1 (16-ounce) package frozen mixed vegetables
- 1 cup tricolor rotini pasta, uncooked
- 1 cup small carrots, quartered lengthwise
- 1/4 cup Wondra flour
- 1/2 cup water
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
Instructions
1. Cook The Chicken
In a large stockpot, combine the chicken breasts, chopped bell peppers, and onions. Add enough water to cover the ingredients and bring to a boil over medium-high heat. Reduce the heat and let it simmer until the chicken is cooked through, approximately 30 minutes.
2. Prepare The Broth
Once the chicken is cooked, remove it from the pot and set it aside to cool. Strain the cooking liquid to remove the vegetables, reserving the broth. When the chicken is cool enough to handle, remove the skin and bones, then chop the meat into bite-sized pieces.
3. Assemble The Soup
Return the reserved broth to the stockpot. Add the chopped chicken, chicken broth, red potatoes, frozen mixed vegetables, rotini pasta, and carrots. Season with salt and freshly ground black pepper. Bring the mixture to a boil over medium-high heat.
4. Thicken The Soup
In a small bowl, whisk together the Wondra flour and water until smooth. Gradually stir this mixture into the boiling soup. Reduce the heat to medium and let the soup simmer until it thickens slightly, about 5 minutes.
5. Add Cream And Butter
Stir in the heavy cream and butter, allowing the butter to melt completely. Continue to simmer the soup for an additional 10 minutes, stirring occasionally, until it’s heated through and well combined.
Nutrition Facts Of Trisha Yearwood Chicken Noodle Soup
- Calories: 450
- Total Fat: 25 g
- Saturated Fat: 14 g
- Cholesterol: 130 mg
- Sodium: 800 mg
- Total Carbohydrates: 30 g
- Dietary Fiber: 5 g
- Sugars: 4 g
- Protein: 25 g
Tips And Variations Of Trisha Yearwood Chicken Noodle Soup
Rotisserie Chicken Shortcut: To save time, use a store-bought rotisserie chicken. Simply shred the meat and add it to the soup during assembly.
Vegetable Variations: Feel free to incorporate other vegetables like zucchini, green beans, or mushrooms based on your preference.
Gluten-Free Option: Substitute the rotini pasta with gluten-free pasta and use a gluten-free thickening agent instead of Wondra flour.
Lighter Version: For a lighter soup, replace heavy cream with half-and-half or whole milk, adjusting the thickness as needed.
Note
For those managing dietary restrictions, consider adjusting the salt content or using low-sodium broth to reduce sodium intake. Always taste and modify seasonings to suit your health needs and flavor preferences.
Conclusion
Trisha Yearwood’s chicken noodle soup is the ultimate comfort food—warm, hearty, and filled with home-cooked goodness. Whether you’re making it to soothe a cold, serve a cozy family dinner, or just enjoy a classic homemade meal, this recipe delivers every time.
The rich broth, tender chicken, and perfectly cooked noodles create a satisfying bowl that feels like a hug from the inside out. Plus, with simple ingredients and easy preparation, it’s a dish you can whip up whenever the craving strikes. Give it a try, and I guarantee it’ll become a staple in your kitchen!
Trisha Yearwood Chicken Noodle Soup
Equipment
- Large stockpot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
- Small bowl
- Whisk
Ingredients
- 4 bone-in skin-on chicken breasts
- 2 medium bell peppers chopped
- 2 medium onions chopped
- 1 48-ounce can chicken broth
- 3 medium red potatoes chopped
- 1 16-ounce package frozen mixed vegetables
- 1 cup tricolor rotini pasta uncooked
- 1 cup small carrots quartered lengthwise
- 1/4 cup Wondra flour
- 1/2 cup water
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
Instructions
Cook The Chicken
- In a large stockpot, combine the chicken breasts, chopped bell peppers, and onions. Add enough water to cover the ingredients and bring to a boil over medium-high heat. Reduce the heat and let it simmer until the chicken is cooked through, approximately 30 minutes.
Prepare The Broth
- Once the chicken is cooked, remove it from the pot and set it aside to cool. Strain the cooking liquid to remove the vegetables, reserving the broth. When the chicken is cool enough to handle, remove the skin and bones, then chop the meat into bite-sized pieces.
Assemble The Soup
- Return the reserved broth to the stockpot. Add the chopped chicken, chicken broth, red potatoes, frozen mixed vegetables, rotini pasta, and carrots. Season with salt and freshly ground black pepper. Bring the mixture to a boil over medium-high heat.
Thicken The Soup
- In a small bowl, whisk together the Wondra flour and water until smooth. Gradually stir this mixture into the boiling soup. Reduce the heat to medium and let the soup simmer until it thickens slightly, about 5 minutes.
Add Cream And Butter
- Stir in the heavy cream and butter, allowing the butter to melt completely. Continue to simmer the soup for an additional 10 minutes, stirring occasionally, until it’s heated through and well combined.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.