Delicious, chunky, fast and easy to make!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

102 calories; 1.6 g total fat; 27 mg cholesterol; 1234 mg sodium. 13.2 g carbohydrates; 8.8 g protein; Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/04/2013
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 tastes. The only change I made was to cut back on the water I thought that was too much water I like a chunkier soup but that is a personal preference. As for the person who said this gave her a stomach ache?? There is nothing in this recipe that would cause someone to get sick unless they have an allergy to one of the ingredients or perhaps she used spoiled chicken? I don't know but to blame the recipe on her stomach bug is beyond ridiculous. Read More
(72)

Most helpful critical review

Rating: 3 stars
09/19/2014
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 with BONES IN and SKIN ON! this is the flavor of the whole soup. Don't use chicken bullion because you are just putting artificial flavoring in and too much preservatives. After your chicken is boiled remove chicken from pot. Skim off fat. Cook all your fresh vegetables in chicken stock you just made. After veggies are tender remove skin and bones from chicken (if desired) and cut chicken in small bite sizes to desired sizes and return chicken to pot with veggies. Cook as long as you like on stove. When cooking is done boil egg noodles in separate pan with water. Only add noodles to bowl of soup when you want to eat. Keep cooked noodles separate in container and add as you eat soup. Keeps noodles from sogginess. Grandma' secret. There it is!! Wonderful yummy!! Read More
(82)
30 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
02/04/2013
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 tastes. The only change I made was to cut back on the water I thought that was too much water I like a chunkier soup but that is a personal preference. As for the person who said this gave her a stomach ache?? There is nothing in this recipe that would cause someone to get sick unless they have an allergy to one of the ingredients or perhaps she used spoiled chicken? I don't know but to blame the recipe on her stomach bug is beyond ridiculous. Read More
(72)
Rating: 3 stars
09/19/2014
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 with BONES IN and SKIN ON! this is the flavor of the whole soup. Don't use chicken bullion because you are just putting artificial flavoring in and too much preservatives. After your chicken is boiled remove chicken from pot. Skim off fat. Cook all your fresh vegetables in chicken stock you just made. After veggies are tender remove skin and bones from chicken (if desired) and cut chicken in small bite sizes to desired sizes and return chicken to pot with veggies. Cook as long as you like on stove. When cooking is done boil egg noodles in separate pan with water. Only add noodles to bowl of soup when you want to eat. Keep cooked noodles separate in container and add as you eat soup. Keeps noodles from sogginess. Grandma' secret. There it is!! Wonderful yummy!! Read More
(82)
Rating: 5 stars
02/04/2013
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 tastes. The only change I made was to cut back on the water I thought that was too much water I like a chunkier soup but that is a personal preference. As for the person who said this gave her a stomach ache?? There is nothing in this recipe that would cause someone to get sick unless they have an allergy to one of the ingredients or perhaps she used spoiled chicken? I don't know but to blame the recipe on her stomach bug is beyond ridiculous. Read More
(72)
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Rating: 3 stars
01/28/2013
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 terrible belly ache (which wasn't a good thing for me since I am already battling the stomach flu). It was probably the flu (and my hubs coming down with the flu) that caused our discomfort but it was sure a coincidence.... That aside while my hubs and I didn't think this was terrible we both agreed that we've had better. Maybe this will float your boat but it didn't do much for us. Thanks anyways BakerBee.:-) Read More
(25)
Rating: 4 stars
02/14/2013
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 soup is darker in color than a traditional chicken soup (impact on appearance only). I used peas only rather than peas & carrots since this recipe already has chopped carrots. From an eye appeal perspective IMO sliced carrots would look better in this soup. I did cut back on the water omitted the salt because of the bouillon cubes and after tasting when cooking was complete added some parsley flakes and a little bit of marjoram. Pretty nice chicken noodle soup. Read More
(18)
Rating: 5 stars
03/29/2013
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 loved it also! Read More
(10)
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Rating: 5 stars
04/12/2013
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 use for homemade PA duch style pot pie ( many would say chicken and dumplings) but cut noodle strips instead of squares. The entire family thought it was great. I didn't have any leftovers and my husband informed me that he wants me to always make it this way with homemade noodles. Read More
(9)
Rating: 5 stars
03/17/2013
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. It seemed a little light on the herbs and spices so I added more for flavor to suit my tastes. I thought the recipe would make enough to freeze quite a bit for an easy meal later (not that this is hard) but the crew left very little over and everyone commented several times on how yummy it was. I didn't think it was too watery or anything like that I liked the consistency and this will now be my go-to recipe for my favorite comfort food! Read More
(9)
Rating: 4 stars
09/19/2014
Very nice recipe! Only think - I pre-fried the onions to a golden brown before adding. Yummy! Read More
(7)
Rating: 5 stars
10/04/2014
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 before reheating the soup for supper. While the stock was heating up I cut up raw chicken breasts added frozen peas along with the carrots celery and onion. I then added black pepper basil and oregano. Since bouillon was already added I saw no reason the add more salt. I cooked the soup for 20 minutes then added the egg noodles and cooked another 15 min. I made the soup in the morning and just needed to reheat later on for supper. We had corn muffins and a salad with it. It was the perfect meal for a rainy day. My husband had two bowls and there is plenty for tomorrow night too. This will be a go to chicken soup recipe. Read More
(4)