Chicken Noodle Soup

  • Prep Time: 20 mins
  • Total Time: 1 hrs 20 mins
  • Servings: 8
  • About This Recipe

    “This is an old standby.The optional cheese gives it a nice creamy flavor.”

    Ingredients

  • 2 -3chicken breasts
  • 2cupschopped celery
  • 1cupchopped carrot
  • 1/2 cuponion
  • 2 -3garlic cloves, minced
  • 1largebay leaf
  • 8cups water or 8cupschicken broth
  • 1lbdried egg noodles
  • 6ouncesmonterey jack cheese, shredded(optional)
  • salt and pepper
  • Directions

  • Boil chicken, onions, garlic and bay leaf in broth or water until chicken can be pulled away from the bones; I prefer broth for a richer taste.
  • Remove chicken and cool until you can handle it.
  • Add the celery and carrots to the broth.
  • Cut cooled chicken into bite size pieces.
  • Return chicken to the broth.
  • Simmer until veggies are almost tender.
  • Add pasta to the chicken and veggies.
  • Simmer until pasta and veggies are cooked.
  • Add salt and pepper to taste.
  • Sprinkle cheese on top if desired and stir.
  • Reviews

  • “This turned out good..all of my broth/water mix cooked off during the simmer phase, so I will likely go purchase more broth to add in (b/c it’s one of my favorite parts of eating chicken noodle soup). Like one of the other comments below, I also used boneless chicken breasts, which I first baked and then chopped up to include into the pot.”

  • “Made it for my honey who is not feeling well. He loved it. The kids loved it as well. Will make again. Super easy.”

  • “Simply delicious!I was able to skip a step as I only had boneless chicken breasts on hand.I also used homemade chicken broth and substituted Parmesan-Reggiano since it was all I had available.Quick to make and really satisfying.My ultra-picky 9yo couldn’t get enough.Thanks for a family pleasing recipe that I can get on the table in no time.”

  • “Great recipe and so very easy!The only changes I made was to use chicken thighs instead of breasts and cooked the noodles separately!A definite keeper!Next time I’ll try adding the creamed corn that another reviewer mentioned.”

  • “Delicious!It was pretty great; I went to a confrence in DC and went to a great Vietnamese restaurant called Pho, and ordered chicken noodle soup similar to this.The noodles were pretty tough to spoon in, so there weren’t many.But it was still really great, and thanks for sharing.”

  • “I have made this soup before but today I did it with left-over turkey rather than chicken breasts.It is great this way also.”

  • “Wonderful!A soup that the whole family can enjoy!I used the “No Yolks” egg noodles with great success.I was scared of making chicken noodle soup… but I’m not now!:)Your instructions were awesome and took the fear out of this for me.This is also a great way to stretch two chicken breast to feed four people.Thanks SO much for this!!”

  • “I love chicken noodle soup in the fall and this recipe really delivered on flavor!My only change will be to next time use the thicker frozen egg noodles.I like to freeze half of the soup for later and by the time this cooled off, the noodles turned mushy. It could just be the noodles I used and not the fault of the recipe. Otherwise fantastic, especially over mashed potatoes.”

  • “BF is on a quest for the best chicken soup recipe, and we both rated this very highly.The cheese I think put it over the top.Without, it had a mild but pleasing flavor.We also used broth (vegetable) and a chicken substitute (since we are vegetarians).Thanks very much for this recipe:D”

  • “Great recipe!I roasted 2 boneless chicken breast;I had homemade chiken broth and followed the recipe.Superb even without the cheese.Thanks for posting.Rita”

  • “I cooked the chicken and vegetables in broth and left off the cheese.It made a delicious lunch served with Recipe #54084.”

  • “It was very tasty.Easy to make as well.I made it in the crockpot and let it simmer all afternoon!My kids liked it too, so it’s a winner!!”

  • “I am always trying to improve on a recipe.Try adding a can of creamed corn to this one.It is delicious.”

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