Chicken Noodle Soup

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Chicken Noodle Soup

image credit: Jarrod Milstead


10 cups

  • 1 pound Chicken
  • 1 tablespoons Garlic (minced)
  • 2 tablespoons Butter
  • 48 ounces Chicken Broth
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 tablespoon Celery leaves
  • 1 medium Onion (chopped)
  • 4 sticks Celery (chopped)
  • 3 Carrots (sliced)
  • 12 ounces Wide Egg Noodles
  • 2 Green Onions (sliced)
  • 1/2 teaspoon Parsley
  • Steps

    70 minutes

  • Melt butter in 5 quart pot and add chicken and garlic. Cook on medium high heat mixing until thoroughly cooked, around 7 minutes. Change Change
  • Add chicken broth, salt pepper, and celery leaves to pot. Bring to a boil. Change Change
  • Chop and slice onions, celery and carrots. Add to pot, bring back to a boil and simmer with cover for 40 minutes. Change Change Change
  • Add noodles to pot and simmer for 15 minutes. Slice green onions. Change Change
  • Add onions and parsley into soup, stir thoroughly and simmer additional 5 minutes. Change Change Change
  • Chicken Noodle Soup

    image credit: mommyrogers11915


  • 2 C flour (noodles)
  • 3 egg yolks (noodles)
  • I egg (noodles)
  • 1 tsp salt (noodles)
  • 1/2 c water (noodles)
  • 8-10 c chicken broth
  • 3 C shredded chicken
  • 2 C peeled/chopped carrots
  • 2 C chopped celery
  • 1 large onion, chopped
  • 2 tbsp minced garlic
  • to taste salt and pepper
  • Steps

  • For Noodles: combine flour and salt in a medium bowl then form a well in the middle. Add egg yolks and whole egg and mix well. Add water a few tablespoons at a time until a ball is formed. Should not be too sticky. Roll out dough on a floured board to 1/8-1/4 inch thick and cut into 1/2 inch wide strips of desired length. Thicker/wider noodles will require additional cooking time.
  • Add vegetables, seasoning, and broth to a large pot. You will need enough liquid to cover vegetables plus an extra inch of liquid. Bring to a boil.
  • Add chicken and noodles to pot. Reduce heat to medium and allow to simmer for about 30-45 minutes. Vegetables will be soft and noodles cooked through.
  • Serve and enjoy!! Leftovers can be stored in freezer bags for 6-8 months of desired. I freeze in individual servings for a quick lunch or dinner.
  • Egg noodle/Chicken Soup (Cleaning out the fridge)

    image credit: panda007


  • 1/2 leek
  • 1/2 carrots
  • 2 potatoes
  • 1 chicken breast
  • 1/2 egg noodles
  • salt
  • black pepper
  • 1 cube chicken
  • Steps

  • Prepare ingredients. Use any chicken without bones. Change Change
  • Peel potatoes and carrots, and cut into small pieces. Cut chicken into bite size. Change
  • Boil water in a large pot. Add salt, black pepper, carrots, potatoes, and chicken. Boil. Then add egg noodles. Stir to avoid egg noodles from sticking.
  • Skim the foam from the surface. Add chicken cube. Stir. Change
  • Add leek. Stir until leek gets soft. Change
  • Enjoy Change
  • Chicken Noodle Soup

    image credit: Kethro Michael Houseal


  • 1 lb chicken, can be white or dark. I like thighs
  • 3 carrots
  • 3 celery stock
  • Half onion white or yellow
  • 1 garlic clove
  • 2 bay leaves
  • 1 package egg noodles, dry or frozen. I prefer frozen
  • 1 tsp pepper
  • 1 tsp thyme
  • 2 tsp salt
  • 1 Tbsp parsley
  • 2 tsp Adobe season
  • 2 Tbsp butter
  • 2 chicken bouillon cubes
  • 1 tsp poultry seasoning
  • Water – to fill half a stock pot
  • Steps

  • Fill stock pot half way. Roughly 2-3 quarts. Bring to a boil add chicken diced, bay leaves, and butter. Boil for 45 minutes.
  • Add sliced carrots, diced onion, sliced celery, and all spices and garlic. Boil for 30 minutes.
  • Add frozen egg noodles or noodles and boild for another 20 minutes. Reduce to medium heat and let simmer until noodles are cooked. Change
  • Chicken noodle soup

    image credit: Tabbie Stone


  • 2 chicken breast
  • 2 tbsp butter
  • 1 1/3 cup water
  • 1/2 bag baby carrots
  • 1 stalk celery
  • 1 carton vegetable or chicken broth I use vegetable
  • 1/4 of onion more or less to taste
  • Salt pepper to taster
  • 1/4 tbsp Italian seasoning
  • 1/2 tsp garlic salt
  • 1/2 tsp tomato basil seasoning
  • 3 cups water
  • 4-5 lasagna noodles
  • Steps

    approximate hr

  • After you boil chicken breast rinse off and cut into small chunks add 2 tbsp of butter and allow it soak up Change
  • Add 1/2 cup of broth or enough to cover chicken bring to boil Change
  • Thinly slice carrots and add to mix bring to boil add salt and pepper Change Change
  • Thinly slice celery stalk and add onions add 1 1/3 cup water bring to boil Change
  • Add all remaining seasonings here bring to boil Change Change
  • Add noodles and remaining broth I like lasagna noodles broke up small for this soup or homemade style either way boil add remaining water cook till noodles are soft the long they sit the more flavor absorbs. enjoy Change Change Change
  • Chicken Noodle Soup : For a rainy day

    image credit: JessicaBankz


  • 2 packs noodles from Lidil
  • 1 Tea spoon of ground pepper
  • Pinch salt to taste
  • 1/2 of knorr cubes (Maggie)
  • 5-6 Diced chicken
  • Steps

  • Put the chicken in a pot and cook until it well cooked Change
  • Pour out the water from chicken and rinse chicken Change
  • Add 5 cups of boiling water into a clean pot, add the chicken Change
  • Add the 2 packet of noodles Change
  • Add the seasoning that came with the noodles Change
  • Add 1/2 of knorr cube
  • Add pinch of salt to taste
  • Add 1 tea spoon of ground pepper (optional) Change
  • Cook together for 10 minutes Change
  • And it done !
  • Enjoy with cold drink Change
  • Chicken noodle soup

    image credit: Autumn Farmer


  • 1/2 onion, choppped
  • 4 carrots, sliced
  • 4 stalks celery, sliced
  • 16 oz corn
  • 2 boneless skinless chicken breasts
  • 2 (1 quart) boxes chicken stock
  • 3 bay leaves
  • To taste salt & pepper
  • 1 tbsp chopped garlic
  • 1/2 tsp poultry seasoning
  • 1 tbsp fresh (or dry) parsley, chopped
  • 1 (12 oz) package egg noodles
  • Steps

  • Add carrots, onion, celery, chicken breast, chicken stock, bay leaves, and all the spices to crock pot. Turn crock pot on low setting for 8 hours.
  • Check chicken at 4 and 6 hours. When cooked through, pull out and shred. Cover with foil and set aside.
  • Add egg noodles to crock pot and turn heat to high. Heat until noodles are cooked through.
  • Return shredded chicken to crock pot and add corn. Let cook until everything is heated through. Taste and add more salt & pepper if needed.
  • All done!
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