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Chicken Noodle Soup

Posted in : Soups on by : MikeZ

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Homemade Chicken Noodle Soup

Quick and Simple. Great for a Cold Winter's Day. May even cure the Common Cold.
Difficulty: Easy
Cuisine American
Keyword Favorite, Soups
Method Stove Top
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8


  • 6 Qt. Soup Pot


  • 2 lbs Boneless/Skinless Chicken THIGHS - Chopped to medium Bite Size Pieces
  • 2 Tbsp Vegetable Oil
  • 3 Boxes of Chicken Broth - 32 oz. each
  • 2 Whole Carrots - Chopped
  • 2 Stalks Celery - Chopped
  • ½ whole Medium Onion - Diced (optional)
  • 1 tsp Salt
  • ½ tsp Turmeric
  • ¼ tsp White Pepper - more To Taste
  • ¼ tsp Ground Thyme
  • 2 tsp Parsley Flakes
  • 1 lbs Frozen Egg Noodles
  • 3 Tbsp All-purpose Flour


  • Chop Boneless/Skinless Chicken THIGHS into Bite Sized Pieces to suit your preference. Do not remove fat at this time. It will cook off when you sear the pieces.
  • In a 6 Quart Soup Pot, add Oil and Chicken. On Medium-High Heat, quickly sear Chicken on all sides and remove from pot with a slotted spoon. Do not crowd pieces. Sear in batches if necessary. If there is a lot of fat remaining in pot, you may drain it at this time but you need some for cooking Onions.
  • Add Onions to pot, reduce heat to medium and saute until Onions are clear and soft. Add Celery, Carrots and 2 Boxes of Broth. Reduce heat to low. Simmer for 30 minutes.
  • Add Chicken and remaining Broth, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.
  • Increase heat and add Frozen Egg Noodles. Cook for 8 to 10 minutes.
  • For a thicker Broth, separately mix Flour into 1/4 Cup cold water until blended smooth, then add to pot. Broth will thicken in 5 to 10 minutes.


May be Frozen and reheated in Microwave after thawing.

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