Easy Homemade Chicken Noodle Soup

We like the extra flavor that the bone-in, skin-on chicken breasts give the soup, but you can substitute 1 1/4 pounds skinless, boneless chicken breasts, if desired.


6 servings (serving size: 1 3/4 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 53 Minutes

Nutritional Information

Calories 228
Caloriesfromfat 6 %
Fat 1.6 g
Satfat 0.3 g
Protein 24.5 g
Carbohydrate 31.2 g
Fiber 5.8 g
Cholesterol 43 mg
Iron 2.1 mg
Sodium 674 mg
Calcium 36 mg


1 1/2 pounds bone-in chicken breasts
3 celery stalks, cut in half
2 bay leaves
4 black peppercorns
5 cups water
1 cup chopped onion (about 1 medium)
1 cup chopped celery (about 3 celery stalks)
1 cup sliced carrot (about 2 medium)
1 (32-ounce) container fat-free, less-sodium chicken broth
4 cups uncooked whole wheat egg noodles (such as Ronzoni Healthy Harvest)
1 cup frozen green peas
1 teaspoon black pepper
1/2 teaspoon salt


1. Place first 5 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done. Transfer chicken to a cutting board, and remove chicken from bones, discarding skin and bones. Coarsely chop chicken.

2. Strain cooking liquid through a sieve over a bowl, discarding vegetables and solids. Return liquid to pan. Add onion and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 13 minutes. Stir in chopped chicken, noodles, and remaining ingredients. Cover and simmer 10 minutes.