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Chicken Noodle Soup Recipe

5 from 5 votes
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 283
There is nothing quite as satisfying as hearty bowl of homemade chicken noodle soup on a cold day. It instantly warms the soul and makes you feel warm and cozy. Not to mention it makes great leftovers. This is my familys favorite recipe hands down!


  • 2 tbsp butter (unsalted)
  • 1 small white onion (diced)
  • 2 carrots (peeled, sliced)
  • 2 celery stalks (sliced)
  • 5 garlic cloves (minced)
  • 8 cups chicken broth (chicken stock)
  • 2 bay leaves
  • 1/2 tsp salt (to taste)
  • 1/2 tsp pepper (to taste)
  • 2 1/2 lbs chicken breast (skinless, frozen)
  • 2 tbsp fresh parsley (chopped)
  • 2 tbsp fresh dill (chopped)
  • 1 tbsp fresh lemon juice (squeezed)


  • Over medium heat, melt butter in a large pot (or dutch oven). Add in the onions, carrots, celery and garlic and cook until tender.
  • Whisk in the chicken stock, bay leaves and season to desired taste with salt and pepper. Add chicken, cover, and bring to boil, then reduce heat and simmer. Keep the pot covered until the chicken is cooked through. This will take about 35 minutes. Once chicken is cooked, remove chicken and allow to cool. Once cooled, remove any bones and cut into small 1 inch pieces.
  • Add chicken and pasta into soup and cook for about 7 minutes until the pasta is tender or has reached your desired consistency.
  • Remove soup from heat and add in chopped parsley, dill and tablespoon of lemon juice. Season with a touch more salt and pepper to your personal taste and serve.
Calories: 283kcal
Course: Soup
Cuisine: American


Calories: 283kcal | Carbohydrates: 8g | Protein: 43g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 121mg | Sodium: 1577mg | Potassium: 1059mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3571IU | Vitamin C: 30mg | Calcium: 52mg | Iron: 2mg