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I have tried to write down my chicken noodle soup recipe countless times. I would start chopping the vegetables, cooking the chicken. The next step is grabbing the measuring cups and spoons so I could get exact measurements. The thing is, I couldn’t get to that step. I don’t measure when I make chicken noodle soup; it’s a “go by feel” kind of thing. Everytime I tried to measure, it was painful. Couldn’t do it. 

Then a friend of mine said she usually doesn’t measure, but she finally wrote it down, in her own handwriting, so that her kids would have it and would be able to duplicate it if/when she was gone. 

That hit me hard. Chicken noodle soup is my son’s favorite meal. He has had it for his birthday meal countless times (I mean, he’s only eleven, but I can’t tell you how many times he asked for it, so I am calling it countless. HA!) What if he wanted to make my soup and could never get it right? I had to write it down. 

Also, what kind of comfort food food blogger would I be if I didn’t have chicken noodle soup on my blog? Especially one that declares soup one of her favorite meals? And so, here it is! I ACTUALLY measured everything. I taste tested. My son double checked it all and gave it two thumbs up. I hope you love it as much as we do! 

Let’s get cooking! 

Your Ingredients for Chicken Noodle Soup

• 1 pound cooked chicken (about 2 ½ cups), cubed or shredded 
• 1 tablespoon olive oil 
• 2 ½ cups chopped carrots (about 2-3 large) 
• 2 ½ cups chopped celery (about 3-4 stalks)
• 1 ½ cups chopped onion (about 1 large) 
• ¾ teaspoon pepper 
• ½ – 1 teaspoon salt, to taste
• ¾ teaspoon thyme
• 2 teaspoons minced garlic 
• 6 cups chicken stock, see note
• 4-6 cups water, see note
• 1-2 teaspoons broth base and seasoning (I ADORE Orrington Farms), optional, see note
• 3 cups egg noodles 

A couple notes before you get started

A couple notes before you get started

• The chicken I use depends on my time. Sometimes I cook a couple breasts in a cast iron pan, starting on the stove and then putting it in the oven at 400 degrees until cooked to 165 degrees. If I have more time and bone in chicken, I will make stock while cooking the chicken.  
• To make a stock, cover the chicken with water in a stockpot. Add a stalk of celery, a carrot, and an onion, all quartered. Add some pepper, salt, and a clove or two of garlic. Bring it to a boil and then lower to a simmer, cooking until the chicken is cooked through. Strain out vegetables and chicken. Skim off the foam. Broth can be used right away or frozen for later! That’s what I used in this recipe. Allow the chicken to cool, peel off the skin and shred chicken.
• I love Orrington Farms Broth Base and Seasoning because I can control the flavor and sodium in my stock. Depending on the stock you use (homemade or from a box), you will have a different depth of flavor. This allows you to add a little more if needed. You can totally use a cube of bouillon or whatever you favorite broth base is. The bottom line is this for you to find YOUR taste. 
• About the water: The egg noodles will absorb liquid as the soup sits. If you are serving the chicken noodle soup right after you finish cooking it, stick with the 4 cups of water. If you are meal prepping and serving it a day or two later, you will likely have to add an additional cup or two, depending on how you like your soup. You do you friend.

Your Steps To Homemade Chicken Noodle Soup 

If you have not already, begin with cooking the chicken you plan on using. Short on time? Season a couple chicken breasts with salt and pepper. Heat an oven safe pan over medium heat with ½ tablespoon olive oil. Once hot, add chicken. Flip after 5 minutes, searing both sides. Once done, stick in a 400 degree oven, cooking until 165 degrees, about 14 minutes. Once cooked, cube it up and set aside. Alternatively, you could pick up a rotisserie chicken and measure 2 ½ cups of meat. (If you do this, DO NOT throw the bones away. Make a stock for later!

Meanwhile, heat olive oil in a soup kettle (I dig The Lodge Cast Iron Dutch Oven) over medium heat. Once hot, add carrots, celery, and onion. Season with pepper, thyme, and garlic. Cook over medium heat until softened, about 10 minutes, stirring often. Season with ½ teaspoon salt. Stir in chicken stock, 4 cups of water, and chicken. Increase the heat, bringing to a boil. Add egg noodles, lower the heat to medium and cook for seven minutes, cooking noodles to al dente. 

Almost there!

At this point, give the soup a taste. If you want more salt and chicken flavor, add the broth base, 1 teaspoon at a time. I also like to check the pepper level here but know that pepper sinks in the soup. If you add too much, the end of the soup kettle will be on the peppery side. 

Again, the noodles will absorb liquid over time. If you are serving this soup right away, 4 cups of water should be perfect. If you are serving it hours later or the next day, be prepared for a thicker soup. You may want to add that additional water. 

I am a firm believer that a good kettle of soup should be served with a salad (I love my homemade french dressing!) and sourdough bread (get the details here!). It hard to get something better 💕

Tools of the Trade

Chicken Noodle Soup

A classic soup recipe that will keep everyone coming back for seconds (and thirds!)

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Soup

Cuisine American

Servings 8

Ingredients

  

1x2x3x

• 1 pound cooked chicken about 2 ½ cups, cubed or shredded
• 1 tablespoon olive oil
• 2 ½ cups chopped carrots about 2-3 large
• 2 ½ cups chopped celery about 3-4 stalks
• 1 ½ cups chopped onion about 1 large
• ¾ teaspoon pepper
• ½ – 1 teaspoon salt to taste
• ¾ teaspoon thyme
• 2 teaspoons minced garlic
• 6 cups chicken stock see note
• 4-6 cups water see note
• 1-2 teaspoons broth base and seasoning optional, see note
• 3 cups egg noodles

Instructions

 

• Heat olive oil in a soup kettle over medium heat.
• Once hot, add carrots, celery, and onion. Season with pepper, thyme, and garlic.
• Cook over medium heat until softened, about 10 minutes, stirring often.
• Season with ½ teaspoon salt. Stir in chicken stock, 4 cups of water, and chicken.
• Increase the heat, bringing to a boil.
• Add egg noodles, lower the heat to medium and cook for seven minutes, cooking noodles to al dente.
• Check the flavor profile of your soup. If needed, add broth base or bouillon, 1 teaspoon or cube at a time. Add additional pepper to taste.

Notes

• The chicken I use depends on my time. Sometimes I cook a couple breasts in a cast iron pan, starting on the stove and then putting it in the oven at 400 degrees until cooked to 165 degrees. If I have more time and bone in chicken, I will make stock while cooking the chicken.  You could also shorten time by using a rotisserie chicken and shredding the meat, discarding the skin.  
• To make a stock, cover the chicken with water in a stockpot. Add a stalk of celery, a carrot, and an onion, all quartered. Add some pepper, salt, and a clove or two of garlic. Bring it to a boil and then lower to a simmer, cooking until the chicken is cooked through. Strain out vegetables and chicken. Skim off the foam. Broth can be used right away or frozen for later! That’s what I used in this recipe. Allow the chicken to cool, peel off the skin and shred chicken.
• I love Orrington Farms Broth Base and Seasoning because I can control the flavor and sodium in my stock. Depending on the stock you use (homemade or from a box), you will have a different depth of flavor. This allows you to add a little more if needed. You can totally use a cube of bouillon or whatever you favorite broth base is. The bottom line is this for you to find YOUR taste. 
• About the water: The egg noodles will absorb liquid as the soup sits. If you are serving the chicken noodle soup right after you finish cooking it, stick with the 4 cups of water. If you are meal prepping and serving it a day or two later, you will likely have to add an additional cup or two, depending on how you like your soup. 

Keyword chicken, chicken noodle, soup, soups and stews

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