Go Back
–+ servings

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
Cook Time 20 minutes
Course Soup
Cuisine American
Servings 8

Ingredients
  

  • 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
Tried this recipe?Let us know how it was!