Chicken Noodle Soup

Barbara Scott


This is a large quantity and will freeze well. I have a Food Saver and will freeze quart sized portions overnight until frozen and then remove to a Food Saver bag and it will keep for a good long time.


☆☆☆☆☆ 0 votes

30 Min
3 Hr
Stove Top


  • 3 medium
    onions, chopped
  • 3
    stalks celery, chopped
  • 4
    carrots, sliced
  • 1 Tbsp
    vegetable or avocado oil
  • 3 lb
    skinless chicken thighs
  • 4 qt
    chicken broth
  • 1 tsp
    ground sage
  • 1/2 tsp
    ground thyme
  • 2-3
    bay leaves
  • 1/2 tsp
    poultry seasoning
  • 1 tsp
  • 1 tsp
    rounded teaspoon garlic powder
  • 2
    14.5 oz. cans corn, drained
  • 1 1/2 tsp
    black pepper
  • 1
    12 oz. package medium egg noodles

How to Make Chicken Noodle Soup


  1. In a large Dutch oven or stock pot, cook onions and celery in oil until tender. Add broth, chicken thighs, carrots, and the rest of the seasonings. Bring to boiling then reduce heat and simmer for 25-30 minutes or until chicken is firm and done.
  2. Remove chicken to a plate and let cool until you can handle it. Remove meat from the bone and chop to desired size pieces.
  3. Bring soup to boiling again and add noodles, chicken and corn. Cover and cook for another 30 minutes until noodles are tender.
  4. Test to make sure the taste is to your liking and add more spices before serving if it needs more flavor.

Printable Recipe Card

About Chicken Noodle Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Hashtags: #chicken, #soup

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