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Chicken Noodle Soup


  • 2teaspoons butter
  • 1cup sliced celery
  • 1cup chopped carrot
  • 1⁄2cup chopped onion
  • 1⁄2teaspoon thyme
  • 1teaspoon poultry seasoning
  • 2(32 ounce) containers1 can chicken broth (14 ounce)
  • 2teaspoons chicken bouillon
  • 8ounces egg noodles
  • 2cups cooked chicken (3 frozen breasts)
  • parsley


  • Melt butter in large pot.
  • Sauté the celery, carrot and onion for 5 to 10 minutes.
  • Add thyme, poultry seasoning, chicken broth and bouilion.
  • Bring to a boil.
  • Add noodles and chicken and cook on low for 20 minutes.
  • Sprinkle with parsley.


  • Feej

    This was wonderful!! I chopped the celery, carrots & onions very, very small because my dh doesn’t like them. He said he really enjoyed it. He could see they were in there, but couldn’t taste them (although I believe they did lend a lot of flavor to the soup, even if he couldn’t identify them individually). I even shared with a sick friend. This is going to be my go-to chicken noodle soup recipe & I plan to use it again & again. Thanks so much for sharing!

  • Dana-MMH

    This was my very first time making chicken noodle soup. And I want to thank you Inez for such a simple recipe. It was delicious we all had 2 bowls. Made this for DH as he is recovering from surgery and he said it was just perfect! My DD wanted some for luch today too. Thanks again for the delicious, easy recipe!!

  • Texas Crazy 4 Cooking Gal

    Yumo! I used some homemade broth and some canned since I doubled recipe. Added fresh green beans too. Added most of whole chicken I deboned. Flavor is awesome! I used a smidget of thyme since everyone said it was too much but followed the recipe for the most part. Added crushed garlic with veggies at beginning. I feel like I can fight any cold with this soup! You have to make this!

  • Barb_in_Indy

    Excellent!!!! skip the butter and use yolkless noodles and it is a lowfat, low calorie meal in a bowl…thanks for sharing! We have 12 single servings frozen. I love soup for lunch and this is the ticket!

  • TheDancingCook

    This was my first time cooking homemade chicken soup as well, a delicious, easy recipe. I only had 3 cans of broth; I added one can of water, added a little more boullion. I also used orzo rather than egg noodles. I think I put too much orzo in; as the orzo expanded the broth decreased, so I added about about 3/4 of chicken stock. Thanks for a great recipe, Inez!

  • AmberMomOfTwoBoys

    Great, easy recipe! I bought a rotisserie chicken and cut the meat off the bones, using half for this recipe and half for HDMac’s “White Cheese Chicken Lasagna.” (Also delicious BTW) I used extra egg noodles (about 2 cups dry) and extra potatoes (2 small) because my kids like their soup thick and with lots of noodles. Our whole family enjoyed this! We did not think it had too much seasoning, but we generally use a lot of spices in our cooking.

  • Marie

    My husband had surgery yesterday and requested some chicken soup when we returned home. I found this quick recipe and he really loved it! I used 3 cans of chicken broth and one can of water to lessen the salt content and it worked really well. Thanks again, Inez for another great recipe.

  • Twiggyann

    This is the 3rd chicken soup recipe I have tried and there is always something I didn’t like about the soup. UNTIL NOW. I should have saved myself a lot of trouble and started with your recipe since you and I must have the same type of taste buds because I’ve never met one of your recipes that I don’t like.

    My search for the perfect chicken soup is over.

  • Sidd

    Fantastic soup!!! I really enjoyed it. Next time I make it I think I am going to cut down on the spices a bit, I think I got a little carried away. It was really nice to make this soup on a cold snowy night. I didn’t even put cracker in my soups, and I almost always do that.

  • Aaron Distler

    I’ve also found that if you add a can of evaporated milk when you add your chicken and noodles, it thickens the soup up and makes it nice and tasty.