Chunky Chicken Noodle Soup

Donna Brown


This is a really good comfort food. I like to make my own chicken noodle soup so I can can control the fat and sodium content. If you have leftover chicken, this is a delicious way to use it up. Also, use extra chicken pieces to make your own chicken broth.

★★★★★ 2 votes
Stove Top


whole cooked chicken or 3 chicken breasts, deboned and cut into chunks
sliced fresh carrots or 2 cans sliced carrots
1/4 cup
chopped celery
1/2 cup
chopped onion
1/2 tsp
1/2 tsp
thyme, dried
1-2 tsp
parsley flakes
6 c
chicken broth
low sodium chicken boullion cubes, if desired
1 pkg
wide noodles (i use whole wheat)
minced garlic
onion and garlic powder to taste, about 1/2 teaspoon each


1Saute' celery and onions in small amt. butter or extra virgin olive oil. Add garlic and saute' 1 minute (do not burn garlic). Add water to a large pot along with chicken and herbs. Cook until done. Remove chicken and let cool. Debone. Add celery mixture and carrots to broth and add deboned chicken back to pot. Bring pot to boil, add noodles, cook according to time on pkg. directions. **NOTE: If you want to use a rotisserie chicken, use several cans chicken broth and add other ingredients.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy