Homemade Chicken Noodle Soup

MaryAnn Whitbeck


I came up with recipe after I had tried the chicken noodle at Ruby Tuesday. I wanted a soup that had an herb flavor and not just a chicken broth base.
My family and friends think that this soup is even better then Ruby Tuesday's. Try it and you decide.

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1 Hr 30 Min


Stove Top


1 Tbsp
olive oil
1 1/2 c
onion, diced
1 1/2 c
celery, diced
1 1/2 c
carrots, diced
1 1/2 lb
chicken, diced (i use both white and dark)
4 qt
chicken broth (swanson)
1 Tbsp
poultry seasoning
salt and pepper to taste
8 oz
egg noodles, uncooked

Directions Step-By-Step

In a Dutch oven coat bottom of pan with olive oil and saute the onions and celery to translucent.
Add the chicken and saute until no longer pink. Add the carrots, poultry seasoning, salt and pepper and the broth and allow to simmer until carrots are tender and chicken is cooked through.
Add the noodles and simmer for 10-15 minutes or until the noodles are al dente.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy