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Hard Rock Cafe® Homemade Chicken Noodle Soup Recipe

User Rating 5 Star Rating (1 Review)


Homemade chicken noodle soup is a favorite of diners at The Hard Rock Cafe. This is a copycat recipe. Use your favorite noodles and feel free to use rotisserie chicken from the market or your own leftovers to save time instead of baking your own.

Prep Time: 15áminutes

Cook Time: 1áhour

Total Time: 1áhour, 15áminutes


  • 1 pound chicken breast fillets
  • 1 pound chicken thigh fillets
  • Vegetable oil
  • 2 Tablespoons butter
  • 1 cup chopped onion
  • 1/2 cup diced celery
  • 4 cups chicken stock
  • 2 cups water
  • 1 cup sliced carrot
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon minced fresh parsley
  • 2 cups egg noodles
  • Minced fresh parsley for garnish


Preheat oven to 375 degrees.

Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a baking sheet. Bake for 25 minutes. Remove the chicken from the oven when it's done and set it aside to cool.

Melt the butter in a large saucepan or dutch oven over medium heat. Saute the onion and celery in the saucepan for just 4 to 5 minutes. You do not want to brown the veggies.

Dice the chicken and add it to the pot along with the remaining ingredients, except the noodles.

Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are soft.

Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender. Serve with a pinch of minced fresh parsley sprinkled on top.

Yield: 6 servings

Recipe Source: Even More Top Secret Recipes by Todd Wilbur (Dutton/Plume Books)
Reprinted with permission.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Excellent Recipe, Member DocWyeth

I have made this several times and it is a hit with all. If you make it and do not eat it right away do not add noodles. Also when it sits the salt flavor increases. The small changes I have tried were doubling the amount of celery, carrots and adding 1C peas. I also keep the noodles separate. On the first few batches I added to many noodles and they soaked up all the broth. Do to diet restrictions I have substituted Lite Salt for salt and reduced the amount to 1/2 tsp.

23 out of 23 people found this helpful.

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