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Dylan Dreyer's Chicken Noodle Soup


Chef notes

I love chicken noodle soup. When I had the flu in Korea during the Olympics, I ate the best chicken soup and I think it's because they used ramen noodles. So, that's how I make it now. I always try to make sure I keep some frozen … it's perfect when a cold is going around!


  • olive oil
  • 4 stalks celery, diced
  • 3 carrots, diced
  • 1 onion, diced
  • 2 (32-ounce) containers chicken broth
  • 2 bay leaves
  • 1 rotisserie chicken, chopped into bite-size pieces
  • 1 package ramen noodles
  • salt and freshly ground black pepper, to taste
  • baby spinach



In a pot set over medium-high heat, add a drizzle of olive oil and add the celery, carrots and onions, Cook, stirring occasionally, until softened, about 5 minutes.


Add the chicken broth to the pot and bring to a boil. Reduce to a simmer, add bay leaves, chicken and ramen. Taste for seasoning and use salt and pepper and ramen seasoning packet, if you like. Simmer until everything is tender and flavors combine.


Serve the soup poured over raw baby spinach in a bowl.