Homemade Chicken Noodle Soup Recipes

May 22, 2015

A bowl of chicken noodle soupI 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!



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


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

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

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


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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July 6, 2018

Summer time hasn't actually ended yet but rainy season is starting to show up. Here's a chilly afternoon just a perfect cold weather for the dinner I'm going to prepare.

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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.


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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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.


February 22, 2006

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...


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.



Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.

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


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.

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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November 21, 2019

Leftover roast chicken is perfect for making this tasty soup. The recipe for roast chicken and tomato noodle soup can be found on this page.

Roast Chicken and Tomato Noodle Soup in bowl

February 15, 2017

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


ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

January 13, 2010

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.


January 13, 2010

Cook egg noodles according to package directions. Meanwhile, heat water to boiling. Add shredded chicken (rinse cans of all broth).


August 10, 2008
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August 1, 2008
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