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Homemade Chicken Noodle Soup Recipes

Category Chicken
A bowl of hearty chicken noodle soup.
Chicken noodle soup is a soothing meal when you are sick or on a cold day. This broth based soup is simple and quick to make. This page contains homemade chicken noodle soup recipes.
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Recipes

Share on ThriftyFunCheck out these recipes. If you have made this recipe please submit a photo and let us know how it worked. Or, add your own recipe variation.

By 8 found this helpful
May 22, 2015

I love to cook and the other day I made soup all on my own. I even picked some green onions from my back yard and put them in it. It was really good!

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Ingredients:

  • 22 green onions (approx.)
  • 2 carrots
  • 8 chicken flavor cubes
  • 4 shakes salt
  • 2 shakes pepper
  • big bag of noodles
  • 8 cups water

Steps:

  1. Pick some onions from your yard. If you don't have any, you'll have to buy them.
  2. Cut up your vegetables, put everything in a big pot and cook it until it's soft. I cooked mine about 20 minutes.
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  4. It was really good, my mom, dad and grandma liked it too
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October 31, 2013

Nothing welcomes Fall weather like a pot of homemade soup. This recipe for Old Fashioned Chicken Noodle Soup is a family favorite. It is so simple and it's even better the next day when all the flavors have blended in!

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Total Time: 2 hours

Yield: 6-8 cups

Source: My grandmother saved leftover chicken pieces and used them to create her stock. Saves money and makes it so rich and delicious.

Ingredients:

You can use any chicken parts, but dark meat makes a richer stock

  • 4 pieces chicken thighs, bone in
  • 1 bag baby carrots, cut in halves
  • 8 oz medium wide egg noodles
  • 1 can low sodium chicken broth
  • 1 can low sodium cream of chicken soup
  • 2 cups water
  • 1 tsp poultry seasoning
  • 1 tsp black pepper
  • 1 tsp sea salt (to taste)
  • 1/2 tsp celery seed
  • 1/2 tsp sage

Steps:

  1. Combine water and stock. Add chicken and carrots, bring to a boil. Reduce heat, cover and continue on a low heat boil for 1 hour.
  2. Remove chicken, allow to cool enough to pull from bones. Discard bones, return chicken to the pot. Add all seasonings. Stir thoroughly.
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  4. Add cream of chicken soup, stir thoroughly until well blended. Bring to a low boil.
  5. Add egg noodles. Stir several times until noodles begin to soften. Continue cooking uncovered until noodles are al dente.
  6. Turn off heat, cover and let rest for 20 minutes. Stir well and serve with French bread, croutons, or crackers. Enjoy!

Can be refrigerated for several days.

Comment Was this helpful? 3

By 4 found this helpful
December 7, 2010

It's quick and easy.

Ingredients:

Directions:

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, carrots, garlic, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer 20 minutes.

In a separate pot, cook the noodles according to directions on box. Add in the noodles just before serving.

Servings: 8
Time:10 Minutes Preparation Time
20 Minutes Cooking Time

By Mockey

Comment Was this helpful? 4

December 30, 2014

Here is an easy chicken noodle soup that can be made with ingredients from the pantry, freezer or leftovers from the last party.

Total Time: Prep time; about an hour. Cook time; 2-3 hours simmering

Yield: Many bowls of delicious hot soup

Source: My Family Recipe!

Ingredients:

  • 1 package Perdue chicken thighs*
  • 2 32 32 oz. cartons chicken broth
  • 3 cups water
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/2 lb carrots chopped in chunks*
  • 1 cup green beans cut in 1 inch pieces*
  • broken up linguine*
  • Seasonings:*
  • seasoned salt
  • black pepper
  • sage
  • thyme
  • Old Bay seasoning
  • Italian seasoning
  • bay leaf

*Notes:

I prefer thighs. They are better tasting in a soup and only one bone per piece. Perdue chicken makes a nice colored yellow soup.

I used all the veggies left from a veggie platter (carrots, green beans and celery). No waste.

I use broken linguine because it is a thicker pasta and does not get mushy. It makes great noodles for a soup.

Add seasonings to taste. Start with an 1/8th of a teaspoon first then taste test later after it has cooked for a while. Then taste test later after it has cooked for a while.

Steps:

  1. Add broth and water to the soup pot. Add onions, celery, chicken, spices, vegetables and linguine. Let simmer on low for a few hours.
  2. Take chicken out, remove skin and bone, cut up chicken and put back in the soup. Taste test for seasonings, add what you need.
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December 15, 20051 found this helpful

This is a wonderful, filling and inexpensive meal. It serves four people.

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By 1 found this helpful
November 13, 2011

Creamy chicken soup with lots of chicken and noodles and quick to make. During the winter my family asks for this almost weekly.

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By 0 found this helpful
January 15, 2010

Cover chicken with water; add salt and pepper. Boil until done, about 1 hour. Remove chicken from liquid, cut meat off bones. More water may be added.

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August 10, 2008

Cook chicken in roasting pan with water. Keep chicken broth after chicken is cooled Cut up chicken in the broth, add 1 onion, 2-3 cans of corn or 1- 1lb bag of frozen corn, add condensed cream of chicken soup.

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By 0 found this helpful
November 21, 2007

Heat broth, pepper, carrot and celery in 2-qt. saucepan over medium-high heat to a boil. Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.

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February 22, 20060 found this helpful

In pot, heat oil over medium heat. Add onion, celery, and garlic; cook, stirring occasionally, until softened, 3-5 minutes. Add broth; bring to a boil. Add chicken; reduce heat to low...

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By 0 found this helpful
January 10, 2005

There is nothing more comforting than a hot bowl of soup on a cold winters day. I guess that is why January is National Soup Month.

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Solutions

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February 15, 20170 found this helpful

This easy slow cooker recipe tastes great on a cold winter's day and is easy to throw together. This is page has a recipe for making crock pot chicken noodle soup.

Crock Pot Chicken Noodle Soup

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Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

By 0 found this helpful
October 13, 2009

I am looking for an easy, but tasty home made soup recipe. I'm roasting a chicken and would like to use the leftovers for soup. I also have a ton of carrots and celery from my garden, a big bag of egg noodles, and a few cans of chicken broth that are about to expire. I'd like to make a big batch that I can freeze in Ziploc bags for later use. Thanks for your time.

By Sue from Golden Valley, MN

Answer Was this helpful? Yes
October 13, 20090 found this helpful

Roasted chicken is great. I make a chicken soup that is awesome according to my son-in-law. I am not going to give exact amounts - I find that with soup taste rules and if I like a specific veggie flavor then I use more of that. Also, since you are using an already cooked chicken I would not add salt and pepper til the very end.

Place the bones and chicken broth in a pan (cast iron always preferred) and bring to a boil. Turn heat down and simmer for about 1/2 hour. Remove the bones.

Chop your veggies. Here is where individual taste really matters. This is how my taste buds would do it:

Chop equal amounts of celery and carrots (if your family doesn't like to eat celery, chop it big so after it cooks you can remove it). Chop half as many onions.

Cut your chicken in to 'big bite' pieces since it is already cooked and if cooked again can become stringy (I repeat this later as I loath stringy chicken). To your enhanced broth add your celery and simmer for about 10 minutes. Then add the Carrots and simmer for about 10 minutes. Then add the onions - half at a time, tasting to determine how many you want to add.

After the veggie flavors have married,bring broth back to a boil and add the noodles. (If you are not going to eat it immediately, cook al dente, so the noodles don't get mushy - yuck - in the reheating). Cook noodles.

Turn the heat down and add the chicken to heat through. I find that if I cook the already cooked chicken it becomes stringy. Salt and pepper to taste. Serve with cornbread cooked in a cast iron skillet or buttermilk biscuits.

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October 13, 20090 found this helpful

You have exactly everything you need! Just put it all together and season with salt and pepper to taste, you can't go wrong! But here are a few tips:

I make my own egg noodles, better and more hearty and more thrifty, if more work. I put one or two eggs in the food processor, about a half teaspoon of salt, and then while it's running add plain flour until you get a stiff dough. Should only take a few seconds in the processor. Then flour a board and rolll out thin with a rolling pin, dusting with more flour as needed, then cut the noodles with a pizza cutter. The rougher and irregular they cut, the better! Simple! Frozen egg noodles or homemade will take a lot longer to get tender in the simmering soup than store-bought dry ones from a package.

If you don't want the veggies to get too tender in the final soup, first simmer the broth with a whole carrot and couple whole celery stalks for a half hour to flavor the broth. Then remove those and put your soup size pieces of carrot and celery into the simmering broth about 20 mins. before serving or until they're as tender as you like.

I make MY soup with whole raw chicken pieces, thinking the bones flavor the broth better. Thighs work fine, simmered until cooked-through with whole carrot and celery, and maybe onion, which are all removed. Let the chicken cool and then dice it up as big or small as you want for the final soup and add it back in when the noodles are done and just before serving.

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October 15, 20090 found this helpful

Whatever recipe you follow my main tip is odd but it makes it so good! 1 tablespoon sugar added to soup. Trust me I never thought that would make such a difference but it does and it is the best soup ever. Good luck and enjoy.

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January 13, 20100 found this helpful

This is a nice way to use up leftover chicken or turkey but I often make this soup without them and just double the corn and celery. ;-)

Ingredients:

  • 4 cups chicken broth
  • 1 heaping tsp. chicken bouillon
  • 2 tsp. dried minced onions
  • 1/2 cup corn
  • 1/2 celery, sliced
  • Dash of pepper
  • 1/2 cup uncooked pasta spirals
  • 1 cup cooked chicken or turkey, diced, cubed or shredded

Directions:

Place broth, bouillon, minced onions, corn, celery, pepper in a medium saucepan and bring to a boil over medium high heat. Stir in the noodles and turkey or chicken, reduce heat to medium and cook for 10 minutes.

By Deeli from Richland, WA

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January 13, 20100 found this helpful

Ingredients

  • 1 pkg. Reames frozen egg noodles (1lb.)
  • 2-3 cans Swanson's Mixin' chicken
  • 2 quarts water
  • 5-6 Tbsp. Wyler's chicken bouillon (instant)

Directions

Cook egg noodles according to package directions. Meanwhile, heat water to boiling. Add shredded chicken (rinse cans of all broth). Add bouillon. Drain cooked noodles (save 1 cup noodle cooking liquid to add to soup). Add noodles; simmer 1-15 minutes. May add more bouillon or water, depending on your taste. Makes about 1 gallon.

By Robin from Washington, IA

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August 10, 20080 found this helpful

Does anyone have A recipe for homemade CHICKEN NOODLE SOUP. I would love to make A big batch to can for cold weather! Thanks and God Bless!

Debra from Hampton, TN

Answers:

Homemade Chicken Noodle Soup

The best chicken soup starts with a broth that starts with chicken bones. Boil chicken with any veggies, seasonings you prefer. Strip chicken off of bones, throw bones back in broth, add a couple T. apple cider vinegar (w/ the mother) and simmer for 24 hrs, adding water as needed. This will turn your broth into a deep rich mineral broth. You can then add your chicken after dicing, chopping into pieces. Put in fridge to cool if you want to remove the fat. The prior poster was right about the frozen egg noodles from Reames. Better than homemade. (08/01/2008)

By lindaokc

Homemade Chicken Noodle Soup

Homemade Chicken soup

  • 4- 14.5 ounce cans chicken broth
  • 2 cups baby carrots
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/8 tsp. celery salt
  • 2 skinless, boneless chicken breasts halves
  • 1 Tablespoon chopped fresh cilantro or fresh dill(optional)

In a medium saucepan over medium-high heat, bring the chicken broth to a boil. Add the carrots, onion, garlic and celery salt.

Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes, but don't bring to a boil. Here's the reason: If you allow the soup to come to a full boil, the chicken will become tough and dried out.

Carefully remove the chicken breast, cut it into chunks and return to the pot. Sir in the cilantro or fresh dill to taste.
(08/01/2008)

By Elaine

Homemade Chicken Noodle Soup

Being Jewish, I ate a lot of chicken soup growing up. Start with a whole chicken, 1 onion whole but peeled, celery tops and all about 3-4 stalks and a couple of carrots. Fill a large pot, at least 6 qts with water and cook for 3-5 hrs, skimming foam as it arises. Strain and refrigerate the broth, and the next day remove all the fat that has risen to the top. (Mom didn't do this, but I do!) Season broth to taste with salt and pepper. I bone the chicken and then add it in, as well as fresh veggies of choice. (The flavor and nutrition is pretty much cooked out of the ones used to make the broth) Usually I add in some sliced or diced or julienned carrots and a little sliced celery, and maybe some parsley. Noodles are cooked separately as they will get mushy if left in the soup. Once the skimming is done, this is easy and just will cook unattended on low-yummy-Jewish penicillin as we say! (08/01/2008)

By Linda

Homemade Chicken Noodle Soup

  • 2 cans cream of chicken
  • chop 1/2 of celery bundle
  • chop 1 large onion
  • 2 T. parsley
  • 1 t. pepper
  • 2 T. salt
  • fill the pot 3/4 full with water.

  • Opt. carrots, mushrooms, 1/4 cup finely chopped bell pepper.

Noodles can be home made or buy your favorite type I find they all work well. Once noodles and celery is tender it is ready to can or eat.

I make this in a 2 gallon pot on top of the stove and then put into jars. (08/01/2008)

By

Homemade Chicken Noodle Soup

The day before I plan to make the soup, I put a whole chicken in a stock pot, cover with water, and add salt and celery seed. When chicken is cooked, remove chicken from broth. Put broth in a bowl in the refrigerator overnight. The next day, remove the hardened fat. Put broth into pot and heat. In frying pan, saute lots of onion, celery and carrots. Add to broth, along with a few red pepper flakes, chicken bouillon, salt, pepper and garlic. Cut chicken in small pieces and add to soup when vegetables are about done. (This is probably more chicken than you want in the soup, so use some of it in another recipe.) Add noodles; cook until done. (08/01/2008)

By Judy

Homemade Chicken Noodle Soup

This is how I make my chicken soup. Buy a can of Knorr Won Ton Soup Mix. It is a dry mix and you use 1 tsp to 1 cup of water. Add what ever vegetables you like, I use chopped up celery, onion & carrots. Add the chicken, leftovers or fry up a chicken breast and cut into small cubes. Put in large pot on stove bring slowly to a soft boil, then turn to low and let sit till you are ready to eat. Just before you are ready to eat @ 15-20 min throw in some egg noodles. That's it fast, easy and great taste.
(08/02/2008)

By PICO

Homemade Chicken Noodle Soup

Chicken noodle soup made with homemade noodles.
Homemade Noodles:

  • 2 eggs, beaten
  • 3 tbsp. milk
  • 1 c. flour
  • 2 tsp. baking powder
  • Dash of salt

Combine. Roll out real thin and cut into strips. Then lay on towel to dry. Let dry approximately 1 hour. Bring water to boil, boil until tender.

Bake 1 whole chicken, saving the juices. After done, let chicken cool and remove meat from chicken, cutting into bite-size pieces. Add desired amount of water to remaining chicken broth. Add noodles, chicken, celery and carrots. If desired, you may make dumplings and add to soup. (08/02/2008)

By connie w

Homemade Chicken Noodle Soup

If you are going to can this don't add the noodles until reheating as the noodles would go to much during the canning. Also please use a pressure canner to can this, as a water bath canner would not work. (08/09/2008)

By donald Weiser

Homemade Chicken Noodle Soup

Many of the posters shared recipes that sound very delicious. I hate to be a downer, but I think some of the posters may not have read your question carefully where you specifically said that you wanted to can the soup. Just because a recipe is delicious does not mean that it is suitable for canning. Some of the ingredients in the recipes (such as cream) should not be used in canning. Also, unless you know exactly the pounds of pressure for a specific recipe and a specific length of time, I suggest you stick with recipes suggested by your county extension service which are proven to be safe. Unless you are a chemist and know the specific pH of the recipe, you can't know for sure it is a safe recipe to can. If these recipes sound delicious (and several of them do sound delicious), my recommendation would be to freeze the soup, possibly even in canning jars if you wish. Also, consider adding the noodles when you are heating the soup to serve to your family rather than prior to canning or freezing. (08/09/2008)

By tsiegl

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August 1, 20080 found this helpful
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