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Home » Recipes » Soups

Modified: Sep 16, 2022 | Categories: Recipes

Old-Fashioned Chicken Noodle Soup

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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.

Chicken noodle soup in a pot.
PIN THIS RECIPE FOR LATER!

How to make old-fashioned chicken noodle soup

Featured Ingredients

  • 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.

Step-by-Step Instructions

  1. Melt butter in a Dutch oven over medium heat.
  2. Add the onion, carrots and celery and sauté 4-5 minutes, until just starting to soften.
  3. Add the diced chicken breast and cook 6-7 minutes or until lightly browned.
  4. Stir in the salt, black pepper, celery salt, thyme and ground mustard.
  5. Add the stock and bouillon (if using) and bring to a simmer for 8-10 minutes.
  6. Add the noodles and simmer another 8 to 10 minutes, until noodles are al dente and vegetables are soft.
  7. Taste and adjust the seasoning, if necessary.
Simple Soups Cookbook cover

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.

Nutrition Considerations

  • 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.
Chicken noodle soup in a pot
PIN THIS RECIPE FOR LATER!

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
Print

Old-Fashioned Chicken Noodle Soup

Chicken noodle soup in a pot.
Print Recipe

★★★★★

5 from 1 reviews

A simple and classic recipe for old-fashioned chicken noodle soup that will leave you feeling comforted, warm & cozy no matter the circumstances.

  • Author: Julie Andrews
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stove-Top
  • Cuisine: American

Ingredients

Scale
  • 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 ground black pepper
  • 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

Instructions

  1. 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.
  2. 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.

Notes

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.

Nutrition

  • 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

Did you make this recipe?

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Reader Interactions

Comments

  1. Karly says

    December 28, 2017 at 9:10 am

    Love that it's so simple! Pinning!

    Reply
    • Julie Andrews says

      December 28, 2017 at 4:23 pm

      Simplicity is best 🙂 Enjoy, Karly!

      Reply
  2. Amy says

    December 28, 2017 at 9:16 am

    It's so cold here in GA too right now. This soup would totally hit the spot!

    Reply
    • Julie Andrews says

      December 28, 2017 at 4:22 pm

      Yes! Chicken soup is always the cure for the frigid blues 🙂

      Reply
  3. Sue says

    November 05, 2019 at 11:10 am

    Could this be done in an instant pot too? Thanks!

    Reply
    • Julie Andrews says

      November 05, 2019 at 12:59 pm

      Hi Sue! Yes, you can make it in the IP. It may need slightly adjustments just based on the noodles you choose, as different varieties can differ in cook time, but 3-4 minutes should do!
      Turn Instant Pot on the sauté setting. Add the butter, then add the onion, carrots, celery and chicken and sauté 4-5 minutes or until chicken is lightly browned. Stir in the salt, black pepper, celery salt, thyme and ground mustard. Add the stock, bouillon and noodles. Place the lid on the Instant Pot set to sealed and turn it on the soup setting for 3 minutes. When the timer goes off, release the toggle to vent. When it’s done, carefully remove the lid. Taste and adjust seasoning, if necessary.

      Reply
  4. Lara Klein, DC says

    June 15, 2020 at 11:39 am

    My husband and kiddos LOVED this easy recipe!!

    ★★★★★

    Reply
    • Julie Andrews says

      June 15, 2020 at 3:32 pm

      So glad you all enjoyed it, Lara!!

      Reply

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chef, registered dietitian & mom
passionate about simple, healthy cooking

*formerly the gourmet RD*

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