Photo: Sang An; Styling: Philippa Brathwaite
Hands-on Time
51 Mins
Total Time
1 Hour 1 Min
Serves 4 (serving size: about 1 1/2 cups)

 Old-Fashioned Chicken Noodle Soup is classic American comfort food. Really, does it get any better? Flavorful stock, fresh-cooked chicken, traditional vegetables, and egg noodles lend starchy body to the broth of this favorite soup that’s ready in just over an hour. If you don’t have a Dutch oven, you can cook the dish in a large stockpot or soup pot (slow-cooker). This recipe can be doubled easily so you can enjoy some now and freeze the leftovers for a quick meal on busy weeknights.

How to Make It

Step 1

Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.

Step 2

Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, and black pepper; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

January 19, 2016
I added rice to mine instead of noodles and it was great!

CherylR1954's Review

March 10, 2013
I made some modifications to this recipe after reading the reviews. I liked it very much. First, I decided that the celery leaves would be best used to flavor the soup. So, I picked up a bunch of celery w/a lot of leaves, washed it, and started slicing from the top. Then, I decided to saute the onions w/two cloves of garlic, then sauteed the carrots and celery (adding them to the skillet) before putting them in the broth. I used a drizzle of olive oil. I'm sure that it added to the fat in the recipe, but you can't go wrong w/olive oil. Finally I looked at my cupboard and sprinkled in a generous portion of Penzey's bouquet garni. That really made a terrific soup.

Just what I needed

October 14, 2015
I had a sore throat yesterday and figured I was coming down with something. I decided to make this soup. I doubled the size as well. The only changes I made were that I used homemade chicken broth that I made last week and I pre-cooked the noodles so they would not absorb all of the broth. I did not have to add any other seasoning because it was already in the broth. I had some for dinner last night and it hit the spot. I just had it for breakfast. A co-worker poked his head in my office and asked what I was having because it smelled good and fresh. I will have it for lunch and maybe dinner too. Thank you.

Perfect on a cold night....

December 16, 2016
I've made this 3 times.   Easy and tasty.  I added 1 sweet potato, 4 cloves garlic and chopped ginger to the veggies.  I sauteed all the veggies in 1/2 butter and 1/2 olive oil.  Added thyme to the stock/chicken and a bit more to the sautéed veggies.  Amazing.

kristallong's Review

December 04, 2013

Beneatha's Review

November 10, 2013

MelissaLee1's Review

August 29, 2013

Maxella's Review

March 06, 2013

Norawk's Review

February 08, 2013
Doubled the recipe. Left out the celery because my husband doesn't like it; added sliced button and baby bella mushrooms and fresh spinach. Also added thyme while chicken was cooking. It's delicious! Needs more salt, but I figured it would be better to let each person add their own rather than pouring a bunch of salt into it. Great for a blustery winter day!

blondie1122's Review

January 19, 2013