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


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3 medium
onions, chopped
stalks celery, chopped
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
bay leaves
1/2 tsp
poultry seasoning
1 tsp
1 tsp
rounded teaspoon garlic powder
14.5 oz. cans corn, drained
1 1/2 tsp
black pepper
12 oz. package medium egg noodles

How to Make Chicken Noodle Soup


  • 1In 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.
  • 2Remove chicken to a plate and let cool until you can handle it. Remove meat from the bone and chop to desired size pieces.
  • 3Bring soup to boiling again and add noodles, chicken and corn. Cover and cook for another 30 minutes until noodles are tender.
  • 4Test 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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