Old Fashioned Chunky Chicken Noodle Soup Recipe
Old Fashioned Chunky Chicken Noodle Soup Recipe photo by Taste of Home

Old Fashioned Chunky Chicken Noodle Soup Recipe

Read Reviews
4.5 5 7
Publisher Photo
When winter holds Maple Grove, Minnesota in its icy grip, Sharon Skildum relies on this hearty, old-fashioned chicken soup to warm her right down to her toes. It's just like Grandma used to make-full of veggies and rich flavor.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 1/4 cup diced carrot
  • 2 tablespoons diced celery
  • 2 tablespoons chopped onion
  • 1 teaspoon butter
  • 2-1/2 cups reduced-sodium chicken broth
  • 2/3 cup diced cooked chicken
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • Dash pepper
  • 1/2 cup uncooked medium egg noodles
  • 1 teaspoon minced fresh parsley

Nutritional Facts

1-3/4 cups equals 173 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 1144 mg sodium, 11 g carbohydrate, 1 g fiber, 19 g protein.


  1. In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley. Yield: 2 servings.
Originally published as Chunky Chicken Noodle Soup in Cooking for 2 Winter 2008, p21

Reviews for Old Fashioned Chunky Chicken Noodle Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 31, 2013

"1,144 mg of sodium in 1 3/4 cups is way to high. We should not have this much sodium in one serving! Can this be correct? I have not made this yet."

Reviewed Oct. 14, 2012

"Love this soup! Delicious and easy to make!"

Reviewed Sep. 30, 2012

"Awesome recipe. I added more butter and salt to the recipe than what it called for. I've made this many times since seeing this in the TOH magazine many years ago. Love it!"

Reviewed Sep. 2, 2010

"very good"

Reviewed Feb. 25, 2008

"I love this!!! YUM!"

Loading Image