Homemade Chicken Noodle Soup

Holly Price


Made this for my sister when she wasn't feeling good. She said that the broth, veggies and warmth of the soup made her feel better, and it was soooooo yummy!


☆☆☆☆☆ 0 votes

15 Min
2 Hr 30 Min
Stove Top


  • 5
    chicken thighs
  • 5
    chicken breast
  • 2 bag(s)
    egg noodles, uncooked (1lb. each)
  • 1 bag(s)
    baby carrots (1lb., diced)
  • 6 stalk(s)
    celery, diced
  • 2 small
    onions, cut into 8 wedges
  • 4 clove
    garlic, minced
  • 2 Tbsp
    chicken base
  • 2 Tbsp
    rosemary, thyme, sage (each)
  • 4 Tbsp
    salt (or to your liking)
  • 2 Tbsp
  • 1 stick
  • ·

How to Make Homemade Chicken Noodle Soup


  1. Fill a 5q qt stock pot 4/5 full of water and place over high heat. Place all pieces of chicken (frozen is OK, make sure it's thawed and water is boiling again before adding any ingredients).
  2. Place chicken base, all spices, salt & pepper, and the butter in the water and stir well. May need to taste to adjust to your liking.
  3. Place veggies in the water, turning temp to medium heat, and let boil 10 minutes, then remove chicken and shred, discarding skin and bones. Add both bags of noodles, place lid on the stock pot, and continue to cook about 15 minutes, add chicken back in.
  4. Let simmer about last 5 minutes, until noodles are done without the lid. Soup will be a bit thick, but brothy.

    Serve with crackers and love!

Printable Recipe Card

About Homemade Chicken Noodle Soup

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

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