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Classic Chicken Noodle Soup Recipe

Classic Chicken Noodle Soup Recipe

"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. YIELD: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


  • 1. 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.
  • 2. 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.
  • 3. 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. Yield: 6-8 servings.

Reviews for Classic Chicken Noodle Soup

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Jlballardjr 243851
Reviewed Feb. 15, 2016

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

Rockne 222024
Reviewed 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 38410
Reviewed 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 36796
Reviewed 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 127848
Reviewed Oct. 18, 2010

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

faithlprice 32676
Reviewed Jul. 18, 2010

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

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.