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Chicken Noodle Soup


  • 3 tbsp. butter 
  • 1 yellow onion, diced 
  • 2 cups baby carrots, diced 
  • 2 stalks celery, diced 
  • 6 cups chicken stock 
  • 1 tbsp. Crove Food Co Beef Rub & Seasoning 
  • 3-4 sprigs Thyme 
  • 2 bay leaves 
  • 5-6 boneless skinless chicken thighs (or a shredded rotisserie chicken) 
  • 1/2 pound of wide egg noodles 
  • Juice of 1 lemon 
  • Salt & pepper to taste 


  1. In a stockpot, add 3 tbsp butter over medium heat. 
  2. Dice up your onion and carrot and add to the stockpot. Cook for 2-3 minutes. While that is cooking dice up your garlic and celery. Add the celery and cook for an additional 2-3 minutes before adding in the garlic. 
  3. Saute all of the vegetables for about 7-8 minutes. 
  4. Add in the chopped fresh thyme and 2 bay leaves. 
  5. Turn the heat to high and add chicken stock. Bring to a boil. 
  6. Shake in 1 tbsp. Crove All-Purpose Beef Rub. 
  7. Once the stock begins to a boil, add the raw chicken thighs and boil them for 20-25 minutes or until the chicken is completely cooked and reaches an internal temperature of 165 degrees Fahrenheit.  
  8. Remove chicken and add your pasta into the stock pot. Shred the chicken and add it back to the soup. 
  9. Squeeze in the juice of 1 lemon and season with salt and pepper if needed. 
  10. Serve and enjoy! 

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