New this month
Get the Allrecipes magazine

Never-Fail Chicken Noodle Soup

Melissa Brennan

"I created this recipe for my 5 children. They loved canned soup, but the sodium content is far too high. They all love this soup. It's hearty enough for a satisfying meal, yet light enough to be part of an overall healthy eating plan."
Added to shopping list. Go to shopping list.


1 h 55 m servings 190 cals
Original recipe yields 16 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Combine water, chicken, whole onion, and rosemary in a large stockpot; bring to a rolling boil and cook until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove stockpot from heat and allow chicken to cool until easily handled, about 15 minutes.
  2. Remove chicken and onion from stockpot. Remove chicken meat from bones and chop or shred meat; discard carcass and skin. Chop onion if desired. Return chicken meat and onion to stockpot with water.
  3. Mix carrots, celery, garlic, and sea salt with the chicken mixture; bring to a boil and cook until carrots and celery are tender, 10 to 15 minutes. Reduce heat to medium-low; add egg noodles and cook until noodles are cooked through but firm to the bite, about 5 minutes. Add spinach to soup and cook until wilted, 1 to 2 minutes.


  • Cook's Notes:
  • You can substitute zucchini for spinach or celery. Other vegetables work very well with this soup, but these vegetables are more traditional.
  • You can also use potatoes, instead of noodles, and thicken the stock for a hearty chicken stew.
  • Additional sea salt and fresh cracked black pepper may be added to taste.

Nutrition Facts

Per Serving: 190 calories; 6.1 g fat; 19.7 g carbohydrates; 13.8 g protein; 49 mg cholesterol; 412 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 5
Most helpful
Most positive
Least positive

Thank you for this recipe! My children also love canned soup, but the sodium content is horrifying! I bought an organic whole fryer chicken and was unsure what I would do with it. I found your...

Great recipe! My family really enjoyed it.

It was delicious. Just perfect for soothing a cold. I will make it anytime a friend needs some feel-better food

This was amazing! Best chicken noodle soup ever! I made it as written with the exception of needing to add more water throughout the cooking process. Definitely recommend this soup recipe!

I liked this version. But I exchanged the Rosemary for Thyme (family preference). I also cooked half the noodles, separate from the soup and added them just before serving (I don't like cloudy ...