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Chicken Noodle Soup


Homemade chicken noodle soup is always best on a cold day. Warms you right up!

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Rate this recipe 5/5 (3 Votes)


  • 2 to 3 pounds stewing chicken
  • 2 1/2 quarts water
  • 3 teaspoons salt
  • 2 teaspoons chicken bouillon granules
  • 1/2 medium onion, chopped
  • 1/8 teaspoon pepper
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 1/2 cups uncooked fine noodles


Servings 8
Preparation time 35mins
Cooking time 160mins
Adapted from


Step 1

In a large soup kettle, place chicken and all ingredients except noodles.

Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender.

Remove chicken from broth; allow to cool. Debone chicken and cut into chunks. Skim fat from broth; bring to a boil.

Add noodles; cook until noodles are done. Return chicken to kettle; adjust seasonings to taste.

Remove bay leaf before serving.


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