Save on Pinterest

Classic Chicken Noodle Soup

"After working all day, my husband, Todd, and I enjoy this hearty soup along with crusty rolls and a salad," says Nila Grahl of Gurnee, Illinois. "It's real 'comfort' food."
  • Total Time
    Prep: 55 min. Cook: 20 min.
  • Makes
    6-8 servings


  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 10 cups water
  • 1 large carrot, sliced
  • 1 large onion, sliced
  • 1 celery rib, sliced
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large carrots, sliced
  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 2 cups uncooked fine egg noodles
  • 1 cup frozen peas
  • 1/2 cup frozen cut green beans


  • In a large soup kettle or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until juices run clear, skimming the surface as foam rises.
  • Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside. Strain broth, discarding vegetables and bay leaf. Return broth to the pan; add the carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender.
  • Add noodles and chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in peas and beans. Cook for 2-4 minutes or until beans and noodles are tender.

Recommended Video


Click stars to rate
Average Rating:
    Nov 1, 2020

    I 1st tried this recipe 15 or so years ago. My husband & I REALLY liked it. I have used this recipe since. Of course, I've tried other recipes that claim to be the best, but ALWAYS come back to this recipe. When I'm in a hurry or don't have a whole chicken in the freezer, I use a rotisserie chicken from Sam's Club. I still have the T.O.H. magazine that has this recipe, even though I have the recipe saved on my tablet. The edition focused on soups & stews. This time of year (fall) is perfect for this soup. Also in cold & flu season, you can't beat it!!

  • nancy_c55
    Jan 29, 2018

    I started using a rotisserie chicken for my broth and it gives it so much more flavor!!!

  • Jlballardjr
    Feb 15, 2016

    It turned out Great! Saving this recipe. The Wife loved it.

  • Rockne
    Mar 4, 2015

    Love this! We have made this recipe for years. Does any one know how many cups are in it or what a serving size is? That would be great to know.

  • capemay
    Nov 1, 2013

    This is my type of chicken noodle soup! I'm using thigh/drumsticks since they are on sale this week. But the skin on the chicken makes it so much more flavorful.! Thanks!!

  • VictoriaElaine
    Sep 14, 2012

    I thought it was rather bland. It seems like there should be more seasonings added after the broth is strained. I added some cajun seasoning & more salt & pepper to give it more flavor.

  • katlaydee3
    Oct 18, 2010

    This soup was great. I agree with the previous comment and will add more salt (and pepper) the next time.

  • faithlprice
    Jul 18, 2010

    I would add a little more salt to the stock next time.

  • rangeline
    Dec 3, 2007

    No comment left

  • WiscMom
    Dec 22, 2006

    No comment left