Chicken noodle soup

A bowl of chicken noodle soup
Recipe credit

University of Minnesota Extension Department of Family, Health and Wellbeing staff

About this recipe

Serving size
1/6 of prepared recipe
Time to make
30 minutes preparation; 3 hours cook time broth and 30 minutes cook time soup


  • 3 pounds chicken pieces
  • Water
  • 1/2 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 1 onion, chopped 
  • 1 cup celery, chopped
  • 3 large carrots, scrubbed or peeled, thinly sliced 
  • 4 cups (6 ounces) dry noodles 
  • Optional: Seasonings such as 1 teaspoon thyme or sage


  1. Place chicken in a large kettle. Cover completely with hot water. Cover and bring to boil. Reduce heat, and simmer 2-3 hours.
  2. Remove the cooked chicken pieces from the broth with a tongs or slotted spoon. Cool 10-15 minutes and then separate the meat from the bones and skin. Break meat into bite-size pieces. 
  3. Remove fat from the broth by skimming with a spoon, adding and removing ice cubes, or blotting top of broth with paper towels.
  4. Put chicken meat, seasonings, and vegetables into the stock.
  5. Bring broth to a boil. Cover and reduce heat. Cook about 15-20 minutes on medium heat until the carrots are crisp-tender.
  6. Add noodles and boil uncovered for about 6-7 minutes, stirring occasionally to break up any noodles that might stick together.
  7. Refrigerate or freeze leftovers within 2 hours of cooking. If refrigerated, use within 2 days. When reheating, bring to a boil.

Tips and variations

  • One cup of dry noodles (1.5 ounces) makes one cup of cooked noodles.
  • If you do not want to use all the chicken in the soup, before you add the vegetables and seasonings, prepare a container of the cooked meat covered with broth. Freeze in a microwave-safe jar or airtight containers. It can be kept for 6 months in the freezer. Thaw quickly in the microwave when you want to use it.
  • Peppery and hot, chicken noodle soup loosens up a stuffy nose or a tight chest cold.
  • A child can help by measuring the noodles or scrubbing the carrots.

Nutritional info

Total fat
7.6 g
Saturated fat
2 g
92 mg
308 mg
Total carbohydrates
24.3 g
Dietary fiber
2.5 g
27.1 g
Total sugar
3.1 g