An old-fashioned, thick noodle chicken noodle soup that's just like your grandma's. The best old-fashioned chicken noodle soup out there!
Make a big pot on a chilly day and enjoy this amazingly cozy soup.
How to make old-fashioned chicken noodle soup
- Butter: Just enough to saute the veggies and add a little extra flavor to the soup.
- Mirepoix: Diced onions, carrots and celery. The best way to start any great soup.
- Chicken: I use boneless, skinless chicken breasts or thighs. You can also simmer a whole chicken or chicken pieces in water with chunks of onion, carrot and celery until its cooked, then pull it apart, discard the skins and bones and use the chicken for the soup. Strain the liquid and use the liquid as stock for your soup!
- Seasonings: I like celery salt, thyme and ground mustard to flavor the soup. Also generous amounts of salt and black pepper.
- Stock: Use your favorite store-bought or make homemade chicken stock.
- Bouillon: Better Than Bouillon - a few scoops.
- Egg noodles: A bag of the old-fashioned kind.
- Melt butter in a Dutch oven over medium heat. Add the onion, carrots and celery and sauté 4-5 minutes, until just starting to soften.
- Add the diced chicken breast and cook 6-7 minutes or until lightly browned. Stir in the salt, black pepper, celery salt, thyme and ground mustard.
- Add the stock and bouillon (if using) and bring to a simmer for 8-10 minutes. Add the noodles and simmer another 8 to 10 minutes, until noodles are al dente and vegetables are soft. Taste and adjust the seasoning, if necessary.
Recipe Substitutions and Alterations
- Instead of chicken: Try with leftover turkey or follow the directions using raw turkey breast.
- Instead of chopping raw veggies: Grab a bag of frozen diced onions, carrots and celery.
- Instead of egg noodles: Use your favorite noodles.
- My favorite bouillon: Better Than Bouillon! It's the best - always keep a few jars on hand.
- To make this gluten free: Use gluten free noodles. Be sure all packaged ingredients are gluten free.
- To make this dairy free: This recipe is dairy free.
- To make this vegetarian: Skip the chicken and use vegetable bouillon.
- To make this nut free: This recipe is nut free. Be sure all packaged ingredients are nut free.
Cozy soup recipes:
- Old-Fashioned Ham and Cabbage Soup with Potatoes
- Instant Pot Split Pea & Ham Soup
- Italian Sausage & Tortellini Soup
- Loaded Cheesy Potato Soup
- Zuppa Toscana
- Loaded Cheesy Potato Soup
- Instant Pot Beef & Barley Soup
Old-Fashioned Chicken Noodle Soup
A simple and classic recipe for old-fashioned chicken noodle soup that will leave you feeling comforted, warm & cozy no matter the circumstances.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 8 servings 1x
- Category: Soup
- Method: Stove-Top
- Cuisine: American
- 1 tablespoon butter
- ½ medium onion, peeled and diced
- 3 medium carrots, peeled and diced
- 3 medium stalks celery, diced
- 1-pound boneless skinless chicken breasts or thighs, diced
- 1 ¾ teaspoons coarse salt
- ½ teaspoon celery salt
- ½ teaspoon dried thyme
- ¼ teaspoon ground mustard
- 10 cups unsalted chicken stock
- 3-4 tablespoons all-natural bouillon
- ½-pound homestyle wide egg noodles
- Melt butter in a Dutch oven over medium heat. Add onion, carrots and celery and sauté 4-5 minutes, until just starting to soften. Add diced chicken breast and cook 6-7 minutes or until lightly browned. Stir in the salt, black pepper, celery salt, thyme and ground mustard.
- Add stock and bouillon (if using) and bring to a simmer for 8-10 minutes. Add the noodles and simmer another 8 to 10 minutes, until noodles are al dente and vegetables are soft. Taste and adjust seasoning, if necessary.
Cooking Tips: To make this soup extra flavorful, make your own stock! Place a whole onion, several carrots and stalks of celery, a handful of parsley stems, a few bay leaves, a few cloves of garlic, and a whole chicken in a Dutch oven or stock pot. Cover it with cold water, then bring it to a simmer on the stove. Place the lid on top and let it simmer (not boil) for about 2 hours. Use tongs to remove the chicken meat so it doesn't over cook. Place the lid back on the pot and cook for at least 2 more hours. Strain the stock, discard the chicken carcass, veggies and aromatics, let it slightly cool and place it into containers. Refrigerate it for up to 5 days or freeze it for up to a year.
Shred or dice the chicken to be used in the soup.
- Serving Size: ⅛ of recipe
- Calories: 224
- Sugar: 4g
- Sodium: 538mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 66mg
Keywords: dutch oven, from scratch, easy, recipe, healthy, simple, homemade, best