Classic Chicken Noodle Soup Recipe


  • 1 1/2 cups carrots sliced
  • 1 cup celery sliced
  • 8 cups chicken broth or chicken stock (see note)
  • 3-4 cups chicken or chicken below
  • 2 cups egg noodles measured dry, cook according to package directions
  • salt & freshly ground black pepper to taste
Homemade Chicken Broth
  • 1 whole chicken 3-4 lbs
  • 1 1/2 onions divided
  • 3 carrots include tops if you have them
  • 2 celery stalks
  • 4 sprigs fresh herbs rosemary, parsley, sage (or any combination)
  • 2 bay leaves
  • 1 Tablespoon peppercorns
  • 2 teaspoons salt
  • 10 cups water


Homemade Chicken Broth
  1. Cut 1 onion, the carrots and the celery into quarters (include the tops of the carrots and celery if you have them). Place the remaining 1/2 onion into the cavity of the chicken.

  2. Place chicken in a large pot and add vegetables, fresh herbs, bay leaves, peppercorns and salt. 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 1/2 – 2 hours.
  4. Remove chicken, shred mead and discard bones. Strain broth through cheesecloth.

  1. Bring broth to a boil and add carrots and celery. Cook 5 minutes.

  2. Cook noodles in water according to package directions. *see note

  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 overtop and serve.


Nutrition Facts

Calories: 138

Fat: 5g

Saturated Fat: 1g

Cholesterol: 31mg

Sodium: 1204mg

Potassium: 479mg

Carbohydrates: 14g

Fiber: 2g

Sugar: 2g

Protein: 9g

Vitamin A: 5459%

Vitamin C: 25%

Calcium: 44%

Iron: 1%

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