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Chicken Noodle Soup


  • 1 ½ cups shredded cooked chicken
  • 3 carrots diced
  • 3 celery ribs diced
  • 2 garlic cloves minced
  • 1 small/medium onion diced
  • 2 quarts chicken broth or stock I used the stock the chicken cooked in and added store bought broth to make enough liquid
  • ½ package of wide egg noodles
  • 1 tablespoon thyme
  • 1 tablespoon parsley
  • ¼ teaspoon seasoning salt
  • salt and pepper to taste


  • Place chicken (giblets removed) in stockpot or dutch oven. Cover with water and sprinkle with salt and pepper. Cook chicken on stove top until chicken is cooked through. The time will vary depending on the size. I had a 6 pound chicken and I let it cook for about 2 hours.
  • Remove chicken from pot
  • Add vegetables and spices and cook on medium heat
  • Shred chicken
  • Add shredded chicken back to pot
  • Add enough broth to the pot to make enough "liquid" for your soup
  • Once the vegetables are tender keep pot on low and stir often
  • Cook egg noodles in a separate pot according to package directions
  • 30 minutes before serving, add the noddles to the soup
  • Keep on low/warm until serving