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Classic Chicken Noodle Soup

Heartwarming and hearty chicken noodle soup is perfect for chilly days!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 5 mins
Servings: 6 servings
Calories: 138 kcal
Course: Soup , Lunch
Cuisine: American

Ingredients

  • 8 cups chicken broth or chicken stock, see notes
  • 1 ½ cups Sliced carrot
  • 1 cup sliced celery
  • 3 cups cooked chopped chicken see chicken below
  • 2 cups egg noodles measured dry
  • salt and black pepper to taste
Homemade Chicken Broth
  • 1 whole chicken 3 to 4 pounds
  • 1 ½ onions divided, see notes
  • 3 carrots include tops if you have them
  • 2 ribs celery
  • 4 sprigs fresh herbs rosemary, parsley, sage, or any combination
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 2 teaspoons salt
  • 1 teaspoon poultry seasoning
  • 10 cups water

Instructions

Homemade Chicken Broth
    Cup of Yum
  1. Cut 1 onion, carrots, and celery into quarters (include the tops of the carrots and celery if you have them). Place the remaining ½ onion into the cavity of the chicken.
  2. Place chicken in a large pot and add vegetables from step 1, fresh herbs, bay leaves, peppercorns, salt, and poultry seasoning. Cover with water.
  3. Cover pot and bring to a boil over high heat. Once boiling, turn heat down and simmer partially covered for 1 ½ – 2 hours.
  4. Remove chicken, shred meat and discard bones. Strain broth through cheesecloth. Discard the vegetables in the strainer (*see note 1).
Soup
  1. Bring 8 cups of the strained broth to a boil and add carrots and celery. Cook 5 minutes.
  2. While carrots are cooking, bring a pot of salted water to a boil. Cook egg noodles according to package directions. Drain and set aside. *see note 2
  3. Stir in chicken and simmer until heated through, about 2 minutes. Season with salt and pepper to taste.
  4. Place noodles in the bottom of each bowl. Ladle soup over top and serve.

Notes

  • *1.  The vegetables that have been simmered in the broth are too soft for the soup. They do taste great and while I usually snack on them while cooking, they can be frozen and blended to add to gravies or other soups.
  • No need to peel the onions, the brown onion skins will color the broth.
  • No need to peel the onions, the brown onion skins will color the broth.
  • If your broth has simmered down, add additional chicken stock as needed to equal 8 cups of broth total. If you have extra broth, it can be added to this recipe or saved for another use.
  • Chicken for This Recipe: If you don’t have a whole chicken, use 8 bone-in chicken thighs.
  • If you don’t have a whole chicken, use 8 bone-in chicken thighs.
  • Store Bought or Prepared Broth: If you are using store-bought broth (or if you already have homemade stock to use), you can use already cooked chicken or simmer boneless chicken breasts or thighs in the broth for about 12-14 minutes.  
  • Store Bought or Prepared Broth: If you are using store-bought broth (or if you already have homemade stock to use), you can use already cooked chicken or simmer boneless chicken breasts or thighs in the broth for about 12-14 minutes.  
  • Herbs: If you don’t have fresh herbs, substitute a total 1 generous teaspoon of dried herbs (I use a mix of parsley, rosemary or thyme).
  • Herbs: If you don’t have fresh herbs, substitute a total 1 generous teaspoon of dried herbs (I use a mix of parsley, rosemary or thyme).
  • Egg Noodles/Leftovers: Egg noodles do not keep well in this soup in the fridge or freezer. If you would like to freeze this soup or serve some of it at a later date, cook the noodles separately and add them to each bowl when serving. 
  • If you are eating all of the soup in one sitting, noodles can be cooked directly in the broth.

Nutrition Information

Calories 138 (7%) Carbohydrates 14g (5%) Protein 9g (18%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 31mg (10%) Sodium 1204mg (50%) Potassium 479mg (14%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 5459IU (109%) Vitamin C 25mg (28%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 138

% Daily Value*

Calories 138 7%
Carbohydrates 14g 5%
Protein 9g 18%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 31mg 10%
Sodium 1204mg 50%
Potassium 479mg 10%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 5459IU 109%
Vitamin C 25mg 28%
Calcium 44mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.