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Chicken Noodle Soup in a dutch oven

Chicken Noodle Soup

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 6
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Dinner


Homemade Chicken Noodle Soup is the most comforting meal of all time.


  • 1 tablespoon olive oil
  • 3 carrots, cut into thin rounds
  • 2 celery, diced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon ground turmeric
  • 2 cloves minced garlic
  • 68 cups homemade stock
  • 2 cups egg noodles
  • 4 cups cooked chicken, shredded or cubed*
  • 1/4 cup chopped fresh parsley
  • salt and pepper to taste
  • optional – parmesan cheese top top

If NOT using homemade stock add these additional flavor enhancing ingredients:

  • 2 tablespoons butter
  • 1/2 cup diced yellow onion
  • 2 teaspoons dried thyme or 2 tablespoons fresh thyme
  • 1 bay leaf


  1. Heat olive oil in a large Dutch oven medium heat. Add in the carrots, celery, salt, pepper and turmeric, and sauté for 3 minutes until they begin to soften. Add in the garlic and cook for 1 more minute. 
  2. Add in 6 cups of the broth and bring to a boil.
  3. Add in the noodles and boil for 8-10 minutes, until cooked. 
  4. Add in the chicken and parsley and cook until chicken is warm. Add in more broth now if your noodles soaked up too much liquid, and you prefer more broth.
  5. Season with salt and pepper as desired.
  6. Serve immediately and top with Parmesan cheese.

If NOT using homemade stock additional instructions:

  1. Sauté (Step #1): Add in butter and olive oil. Sauté onions along with carrots and celery.
  2. Broth (Step #2): Add in dried or fresh or dried thyme and bay leaf to the broth and then bring it to a boil.
  3. Serve (Step#6): Remove bay leaf


*You can use whatever type of chicken you prefer. If you prefer using boneless chicken breasts, you will get about 4 cups using 1 1/2 pounds raw chicken breasts. You can also use a store bought rotisserie chicken, which, depending on the size usually yield between 3 – 4 cups of meat.

To bake chicken breasts, season with salt, pepper, and garlic powder and bake at 425°F for 25 minutes, or until temperature reaches 165°F.

To store: Refrigerate airtight for up to 3 days. If using homemade stock, the soup will become gelled when chilled due to the collagen from the bones. When you reheat the soup it will return to its liquid state.


  • Serving Size:
  • Calories: 370
  • Sugar: 7.5 g
  • Sodium: 591.9 mg
  • Fat: 12.7 g
  • Carbohydrates: 29.6 g
  • Protein: 32.8 g
  • Cholesterol: 92.7 mg

Keywords: cookies and cups, chicken soup, chicken noodle soup, chicken stock, chicken broth, soup recipe

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