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Chunky Chicken Noodle Soup

Rated as 4.07 out of 5 Stars
9

"Delicious, chunky, fast and easy to make!"
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Ingredients

45 m servings 102
Original recipe yields 12 servings

Directions

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  1. Bring water, chicken stock, and chicken bouillon to a boil in a large stock pot. Add chicken breast, egg noodles, peas and carrots, chopped carrots, celery, onion, salt, black pepper, basil, bay leaf, and oregano. Continue to boil, uncovered, for 20 minutes. Reduce heat to medium and simmer until chicken is no longer pink in the center and noodles are tender, 5 to 10 minutes more.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 102 calories; 1.6 13.2 8.8 27 1234 Full nutrition

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Reviews

Read all reviews 23
  1. 28 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I really liked this soup. It is exactly what it is supposed to be and that is a basic recipe for chicken and noodle soup, and you can adjust the measurement of the ingredients to suit your tast...

Most helpful critical review

My grandmother had a therapeutic chicken noodle soup recipe as well. It is similar to this one but tastes MUCH better by far. And I will tell you why. You first boil a whole cut up chicken wi...

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My grandmother had a therapeutic chicken noodle soup recipe as well. It is similar to this one but tastes MUCH better by far. And I will tell you why. You first boil a whole cut up chicken wi...

I really liked this soup. It is exactly what it is supposed to be and that is a basic recipe for chicken and noodle soup, and you can adjust the measurement of the ingredients to suit your tast...

I hate to give a new recipe such a mediocre review, but.... This wasn't to my liking at all (sorry!). I can't put my finger on it, but this just didn't taste right and left me and my hubs with a...

I use bouillon granules (and chicken base) more than bouillon cubes, and the cubes that I used for this recipe had been in the cabinet for a while. Although they tasted fine, I think that's why...

The only thing I did differently was instead of using 12 cups water (3 quarts) I used 10 cups of water. I like my soup a little thicker, that's all. Other than that it tasted great, and my man l...

Great Starter recipe. I also cut back the water we prefer chunkier soups. I also added some corn. I didn't have packaged noodles on hand so made my own noodles. I used the same dough recipe I us...

I made this on a chilly winter day and it was a hit with everyone! My boyfriend isn't a fan of peas, so I omitted the frozen peas and carrots and added more fresh carrots, celery, and onion. I...

Very nice recipe! Only think - I pre-fried the onions to a golden brown before adding. Yummy!

I made this soup for the first time tonight, and my husband and I loved it. I used the recommended 3 quarts of water, and it wasn't too liquidy at all. In fact, I ended up adding more water befo...