Mom's Chicken Noodle Soup Recipe

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Mom's Chicken Noodle Soup

Faith Walsh


My mother was a firm believer in herbal medicines which also included various foods. We got this soup with colds, stomach aches, the flu, you name it!

★★★★★ 1 vote
1 Hr
1 Hr
Stove Top


1 lb
chicken breasts cooked and shredded.
1 qt
chicken stock, homemade or canned, broth or boullion also works with varying results
carrots, sliced or chopped
celery stalks chopped
onion, chopped
ginger, approx one inch peeled and chopped
3 clove
garlic, peeled and chopped
2 tsp
lemon juice
1 lb
egg noodles, uncooked, preferrably homemade.
1 Tbsp
olive oil
bay leaf, fresh or dried
black pepper, to taste
salt, to taste.


1Saute Onion, celery, carrots, garlic and ginger in olive oil for 5-10 minutes. Add stock, chicken and bay leaf. Bring to a slow boil then reduce the temperature and allow to simmer uncovered for 20 minutes.
2Bring to a slow boil and add the egg noodles and cook until al dente depending upon the noodles you are using. Add lemon juice. Taste the broth and add salt and pepper to your taste. Remove bay leaf.

About this Recipe

Course/Dish: Chicken Soups, Other Soups
Main Ingredient: Pasta
Regional Style: American