Chicken Broccoli Noodle Soup

Sheila Nakata


The weather seems to have quickly changed as it usually does this time of year. For most of us it is a welcome change from the summer heat. I don't know about you, but I love this time of year! I love the smells that fill my house as I crank up the oven and begin my seasonal baking. One other given is the big pot of soup that is slowly simmering on the back burner

This recipe was given to me years ago by a friend, who got it from a friend, who got it from a friend, you know, that kind of recipe. It has been changed, modified, adapted to suit the needs and tastes of each cook as time has gone by, but one thing remains the same; it is simple, hearty and downright tasty.

This recipe is so quick and easy that on cold blustery days I would have this ready for the kids when they came home from school. They are now grown and out of the house but have shared with me that those are some of their best memories!

pinch tips: How to Debone a Chicken




20 Min


1 Hr


4-6 large
chicken breasts, boneless and skinless
onions, yellow, medium, diced
carrot, sliced
broccoli heads, chopped
tsp. salt or to taste
tsp. celery seed
white pepper to taste
1 clove
garlic, crushed
12 oz bag wide egg noodles

Directions Step-By-Step

4-6 Chicken Breasts1 - 12 oz bag wide egg noodles1 tbsp salt1 tsp white pepper1 tsp celery seeds2 cloves fresh garlic1 large onion, diced4-6 carrots, sliced4 broccoli crowns, cut to bite size
In a large stock pot boil chicken in salted water just until tender, (do not overcook) or it will get tough. Remove chicken from broth to cool saving the chicken stock. Skim off any foam from the broth. You want your broth to be clear. Add cut vegetables and spices to chicken broth, add more salt or spices to personal taste. Simmer for 30 minutes or until vegetables are tender. Add wide egg noodles and simmer until done. Enjoy!

About this Recipe

Course/Dish: Soups, Chicken, Chicken Soups
Other Tags: Quick & Easy, Healthy
Hashtags: #broccoli, #Noodles