Chicken Noodle soup

Chicken Noodle Soup Recipe

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Shawna Wade


I got this recipe from my best friend and every time I make it, people say it's the best chicken noodle soup they've ever had. I've made chicken noodle before that didn't have too much flavor. This recipe has a lot of flavor to it! I tend to play it by ear each time, too.
I usually make mine creamier and less watery. I also usually make it the day before an event and a lot of the juice gets soaked up so I'll throw in another bouillon cube and a little more water when I heat it up. It does make a lot, but it's great to have extra to freeze. Very worth it!


★★★★★ 1 vote

20 Min
4 Hr


  • 1 large
    family roaster chicken
  • 1-2 large
    white onions
  • 1 bunch
    celery stalks, chopped
  • 8-10 large
    carrots, chopped
  • 6-8
    chicken bouillon cubes
  • 1 pkg
    ranch dressing mix
  • 1 pkg
    wide egg noodles (or your choice)
  • approx 1 tsp
    salt and pepper, optional
  • approx 2 tsp
    garlic powder

How to Make Chicken Noodle soup


  1. Clean chicken and place whole chicken in a large Dutch oven.
  2. Add carrots, celery, onions, ranch dressing, salt and pepper, garlic powder, and bouillon cubes. Add water until it almost covers the chicken. Stir. Bring to boil then reduce heat to medium-low, cover, and cook for approximately 3 hours or until chicken is fully cooked.
  3. Carefully take chicken out and let it cool. It usually breaks apart a little so be sure to try and get as many bones as possible out of the soup. I get most of them, but I usually miss a few!
  4. Take the bones and skin off of chicken. Tear the chicken into pieces and place back in pot. Add the noodles and cook at least until noodles are cooked. I usually leave it on for a bit longer, though. Add more spices and bouillon to taste.

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About Chicken Noodle soup

Course/Dish: Chicken Soups

Show 6 Comments & Reviews

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