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


  • 1
    whole cooked chicken or 3 chicken breasts, deboned and cut into chunks
  • 3-4
    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
  • 1-2
    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

How to Make Chunky Chicken Noodle Soup


  1. Saute' 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.

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About Chunky Chicken Noodle Soup

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

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