Hearty Homemade Chicken Noodle Soup

Total Time
Prep 20 mins
Cook 40 mins

This is one of the first recipes that I made off the top of my head when I was learning to cook as a newlywed 25 years ago. I've tweaked it a bit since then and now it's a family favorite. I have found that you can buy a ready cooked rotisserie chicken to save time or use leftover chicken. I use a food processor to make chopping the veggies much easier.

Ingredients Nutrition

  • 16 cups water
  • 12 cup onion (diced)
  • 1 cup carrot (chopped or diced)
  • 12 cup celery (diced)
  • 1 garlic clove (minced or 1 tsp garlic powder)
  • 13 cup chicken stock paste (or 15 bouillon cubes)
  • 2 tablespoons parsley
  • 1 whole chicken (cooked, de-boned and shredded)
  • 1 (12 ounce) bag egg noodles


  1. In large stew pot place 8 ingredients.
  2. Bring to a boil and cook until vegetables are tender.
  3. While soup is still boiling, add egg noodles and boil until noodles are tender.
  4. ENJOY!
Most Helpful

Made this as given, using a store-bought roasted chicken (I'm not usually big on roasting an entire chicken!) & it was so easy to prepare, with the 2 of us having a great tasting soup for several days! The only change I might make in the future is to substitute some of my always-on-hand homemade chicken stock for the water & the cubes! Many thanks for sharing this satisfying recipe! [Made & reviewed in Zaar Cookbook recipe tag]

Sydney Mike October 17, 2011