Chicken Noodle Soup Recipe

A cozy pot of chicken noodle soup with vegetables, enveloped by fresh carrots, parsley, and a blue checkered cloth.

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Chicken Noodle Soup Recipe

Chicken Noodle Soup is a classic for when you’re feeling under the weather or when you just want a big bowl of comfort food goodness. This is my family’s go-to recipe!

Prep Time15

Cook Time30

Course: Soups and Stews

Cuisine: American

Keyword: chicken noodle, homemade soup

Servings: servings

Author: Aimee

Ingredients

12 cups water
4 Tablespoons Better than Bouillon chicken stock, see notes
2 pounds boneless, skinless chicken breasts
4 cloves garlic, pressed
2 cups sliced carrots, 8 ounce
1 ½ cups sliced celery, about 1 large stalk
1 cup diced yellow onion, 1 medium
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 teaspoon kosher salt
½ teaspoon black pepper
12 ounce wide egg noodles, uncooked
2 Tablespoons chopped parsley, optional garnish

Instructions

In a large soup pot, add water, bouillon, chicken, garlic, carrots, celery, onion, thyme, poultry seasoning, salt, and pepper. Add lid and cook on medium for 20 minutes, stirring occasionally.
Remove the chicken to a cutting board and cut into small bite sized pieces (or shred the chicken). Return to the pot and add in egg noodles. Continue cooking on medium for about 10 minutes, until noodles are desired consistency.
Sprinkle with chopped parsley. Ladle soup into a bowl and serve with warm bread.

Notes

Use a large soup pot or Dutch oven for this recipe. You’ll need plenty of room for all the veggies, chicken, and noodles!
If you can't find the Better than Bouillon (it comes in a jar in the soup aisle near the bouillon cubes), swap it out for either the instant bouillon, using the same amount. Or swap half the water for chicken broth.
For the carrots, wash and peel carrots, cut off the stems. Use a food processor to slice carrots, you'll need about 1/2 pound.
For the celery, slice off bottom of the stalk, wash celery. Use a food processor to slice the celery (you can use the leafy part too). A celery stalk is the entire plant, while a celery rib is just one single stick. You'll need about one large stalk.
Store leftover soup in refrigerator for up to 3 days.
Freeze leftover soup in airtight container for up to 3 months. Reheat on stove until warm. The noodles may soak up some of the broth so adding extra broth may be needed.

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