Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

It’s that time of year for cold and flu season, not to mention the rain and snow days to follow. What better way to nurse you’re family back to health or warm them up on a chilly day than a warm bowl of Homemade Chicken Noodle Soup.


My plan for buying a whole chicken had changed when I saw Raley’s grocery store ad advertising their BOGO meat sale. Whole chicken were not at my best price to purchase so I opted for buying some chicken thighs at the BOGO price and two bags of individual frozen chicken breasts at the store’s sale price. Of course this didn’t stop me from making Homemade Chicken Noodle Soup.

Now, traditionally, this soup is made from boiling or roasting a whole chicken, removing all the meat from the bones and using the stock created as a soup base for the soup. I improvised and substituted using 3 to 4 chicken breasts (depending on size) for a whole chicken. This soup is also great for a busy weeknight when you don’t have a lot of time but you want the comfort of a soup. 🙂

Homemade Chicken Noodle Soup 


  • 3-4 boneless skinless chicken breasts
  • 10 cups chicken broth*
  • 2 cups water
  • 2 cloves garlic, pressed
  • 1 teaspoon black pepper
  • 4 large carrots, chopped
  • 4 stalks of celery, chopped
  • 2 cups wide egg noodles, uncooked
  • 1/2 Tablespoon parsley
  • salt and more pepper to taste, if needed


  1. Place the chicken breasts, broth, water, garlic and black pepper in a large stockpot. Bring the mixture to a boil until the chicken breasts are fully cooked.
  2. Remove the chicken breasts from the pot and place them on a cutting board. Cut them into bite-size pieces, immediately returning them to the stockpot.
  3. Peel the carrots and slice them into thick coins. Clean the celery and chop it roughly. Add the carrots and celery to the pot.
  4. Return the soup to a light boil. Cook until the carrots and celery are soft.
  5. Add the noodles at the very end. Cook the noodles until just about tender. Remove the pot from the heat and cover it. Let it stand for 10 minutes before serving. Freeze any leftovers for another cold night or weekday lunch.

* To make a leaner soup, substitute low-sodium chicken broth in place of regular chicken broth.




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