Old-Fashioned Chicken Noodle Soup

Chicken noodle soup in a pot.

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5 from 1 review

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


  • 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


  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.


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.