Chicken Noodle Soup

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Author Holly Nilsson
Course Chicken, Soup
Cuisine American
Heartwarming soup perfect for chilly days!


  • 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
  • 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.
  • Place chicken in a large pot and add vegetables, fresh herbs, bay leaves, peppercorns and salt. Cover with water.
  • 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.
  • Remove chicken, shred mead and discard bones. Strain broth through cheesecloth.
  • Bring broth to a boil and add carrots and celery. Cook 5 minutes.
  • Cook noodles in water according to package directions. *see note
  • Stir in chicken and simmer until heated through, about 2 minutes. season with salt and pepper to taste.
  • Place noodles in the bottom of each bowl. Ladle soup overtop and serve.

Recipe Notes

*If your broth has simmered down, add additional chicken stock as needed to equal 8 cups of broth total.
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, Carbohydrates: 14g, Protein: 9g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 31mg, Sodium: 1204mg, Potassium: 479mg, Fiber: 2g, Sugar: 2g, Vitamin A: 5459IU, Vitamin C: 25mg, Calcium: 44mg, Iron: 1mg