Photo: Sang An; Styling: Philippa Brathwaite
Hands-on Time
51 Mins
Total Time
1 Hour 1 Min
Yield
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 www.choosemyplate.gov.

Ratings & Reviews

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

CherylR1954's Review

cookstar
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

Susan
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....

Maxella
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

kristallong
December 04, 2013
N/A

Beneatha's Review

steponme
November 10, 2013
N/A

MelissaLee1's Review

Eve1955
August 29, 2013
N/A

Maxella's Review

blondie1122
March 06, 2013
N/A

Norawk's Review

Norawk
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

elainep2000
January 19, 2013
N/A