Classic Chicken Noodle Soup

chicken noodle soup

I cannot believe I didn’t have a chicken noodle soup recipe on my site!  What kind of site doesn’t have the basics covered?  Well, apparently that would be me.

What can you say about chicken noodle soup?  What is there not to absolutely love about it?  I personally like a creamy version of chicken noodle soup too, only with wild rice instead of noodles.  But I guess then you’d have to call it Creamy Chicken Soup with Wild Rice, and that’s not what we’re talking about here are we?

We’re talking about the classic version of the soup with broth, some spices, noodles and moist, succulent chicken.  If you need a recipe for Rotisserie Chicken I have one.  If you want moist, THIS is the way to do it.  It’s slow roasted in the oven for 4-5 hours at 200 and let me tell you, it will blow you away how moist it is.  And the juice that comes from it makes the best gravy!

Another key component is the broth.  AGAIN, you simply CANNOT get a great tasting chicken noodle soup with store bought broth.  It just can’t happen.  The soups will come out worlds different.  Click here for an easy homemade broth.

So here’s my plan of attack…. I make my Rotisserie Chicken on Sunday night, cut up any leftover chicken meat into little bite size pieces and store it.  Then I make the broth on Monday morning.  For those of you who work, you may want to move this up a day and cook the chicken on Saturday instead.

From just the 2 chickens I made this past weekend, I have CUPS AND CUPS of homemade broth frozen in the freezer now, ready to launch for soup recipes like this one!


Classic Chicken Noodle Soup



  • 2 Tablespoons butter
  • 1/2 cup cut up carrots (about 2)
  • 1/2 cup celery, diced (1 rib)
  • 1/2 cup onion, diced
  • 6 cups chicken stock
  • 2 cups noodles (preferably whole wheat or even better, homemade)
  • 1 cup cubed cooked chicken
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper


  1. In a large stock pot, melt the butter and add the carrots, celery and onion. Add a sprinkle of salt and pepper. Cook over low/med heat until tender – approx. 5 minutes
  2. Add the chicken stock, chicken and spices to the pot – continue simmering until the vegetables are tender
  3. Meanwhile, in another pot, cook the noodles of your choice according to package directions
  4. Scoop some noodles and put in a bowl, add the soup on top


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  1. Can you just cook the noodles in the stock?

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