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Chicken Noodle Soup

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Easy to make and much better than store-bought. I usually end up eating half of it after it cooks.


1 pound skinless chicken breast and chicken thighs, 1/2 inch diced
4 cups chicken broth
2 cups water
1/2 small yellow onion, diced small
2 small carrots, diced 1/4" thick
1/2 celery rib, diced 1/4" thick
1 tsp fresh, minced parsley
1/2 tsp black pepper
1 cup egg noodles


1 large pot or dutch oven with lid


Saute chicken until light brown on each side. Set aside and shred when cold.
Deglaze pan with some of the chicken broth and add juices back to chicken broth.
Cook onion, carrots, and celery on med-low until carrots are soft, 5-7 minutes.
Stir in broth, water, bring to boil, then simmer until vegetables are tender, 6-8 minutes.
Add noodles and simmer until done, about 10 minutes. (see notes)
Stir in shredded chicken and cook 2 minutes.
Off heat, stir in fresh parsely. Salt and pepper to taste.
Serve immediately.

Doug's Notes

I have used egg noodles from Ramen soup.
Put the chicken in the freezer for 20 minutes before dicing.
I have used baby carrots and sliced them into coins.
Add noodles just before serving or else they will turn mushy. Cook the noodles, which just take a few minutes, in the soup, not separately.

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