Chicken Noodle Soup

Ashley Lemon


This is a take on my mothers original recipe. She makes a great bowl of chicken noodle. I added some spice to mine, because that’s how the husband likes it. Spicy. Toning down the heat is easy just use less peppercorns. Enjoy.

★★★★★ 1 vote
Stove Top


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chicken breast or 4 - thighs
1 Tbsp
olive oil
1 c
celery, diced
1 c
carrot, diced
1/2 c
onion, diced
garlic cloves, minced
10 - 15
peppercorns, whole black
1 Tbsp
chicken bouillon
1 qt
chicken broth
2 c
2 c
egg noodles

How to Make Chicken Noodle Soup


  • 1Heat oil in skillet, and cook the chicken with the onions until translucent and cooked through.
  • 2Bring the 4 quarts of chicken broth to a boil, and add the celery, carrot and garlic.
  • 3Add the onions and chicken to the boiling broth mixture.
  • 4Stir in chicken bullion, peppercorns, and salt to your liking.
  • 5Cook on low heat for 3 – 4 hours, or in a pressure cooker bring to full pressure and cook for 15 min, allow to come down naturally.
  • 6Cook the egg noodles until Al dente, or almost cooked through. Add to chicken broth mix.
  • 7Allow the soup to sit for 5 min to season the noodles. Enjoy. I served mine with cheddar bacon biscuits, but anything will do.

Printable Recipe Card

About Chicken Noodle Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American

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