Chicken Noodle Soup Recipe

There are a lot of different ways to make chicken noodle soup and here is the way I make it. Making chicken noodle soup at home is not very difficult and it sure beats the stuff that you can buy out of a can. Like most chicken noodle soup recipes this recipe uses chicken, carrots, celery and onion, as well as egg noodles. You can really adjust the ingredients to fit your taste. A lot of the flavor in this soup comes from thyme, bay leaf and garlic salt. This is always a great way to use up leftover cooked chicken. Enjoy.

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Chicken Noodle Soup


2 boneless skinless chicken breasts (cooked and shredded)

2 cans chicken broth

2 cups of water

2 cups of carrots (diced)

2 cups of celery (diced)

½ onion (diced small)

1 teaspoons of thyme

1 bay leaf

1 teaspoon garlic salt

Salt and pepper (to taste) 

1 cup of egg noodles


Drizzle a little olive oil in a stock pot. Add carrots, celery and onion and cook until they become soft, about 3-4 minutes. Add the chicken broth, water, thyme, bay leaf, garlic salt, salt and pepper. Bring to a boil. Allow the vegetables to cook. Add the shredded cooked chicken. 

Add the pasta and cook on medium-heat for 10 minutes. Serve. 

Adapted from Eating on a Dime


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