Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

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Debbie Fitch


My family loves chicken noodle soup and this is their favorite! Sometimes we add the cream of chicken or cream of celery soup and sometimes we don't. We enjoy it both ways.


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6 to 8
15 Min
30 Min
Stove Top


  • 2 1/2 qt
    chicken broth or stock
  • 1 c
    sliced carrots
  • 1 c
    sliced celery
  • 3/4 c
    chopped onion
  • 1/2 c
    butter or margarine
  • 4
    chicken breasts,cooked
  • 12 oz
    uncooked, egg noodles
  • 1 tsp
  • 1/8 tsp
    black pepper
  • 1 tsp
    freshly minced garlic (or 1/4 tsp powder)
  • 1 tsp
    parsley flakes
  • 1 can(s)
    cream of chicken soup (or cream of celery)

How to Make Homemade Chicken Noodle Soup


  1. In 5 or 6 quart dutch oven or large kettle, add butter, carrots, celery and onion. Saute until the veggies are slightly tender, approximately 10 to 12 minutes.
  2. Add the chicken broth or stock and bring to a boil. You may want to simmer about 10 to 15 minutes before adding the noodles, it's your preference.
  3. Add the egg noodles, salt, pepper and garlic. Bring to a boil then reduce heat to medium low. Cook about 10 to 12 minutes.
  4. Add the cooked cut up chicken. If desired, add the cream of chicken soup (or cream of celery). Heat through about 5 to 10 minutes on low. Stir in the parsley. Enjoy!

Printable Recipe Card

About Homemade Chicken Noodle Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy Healthy

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