Easy Chicken Noodle Soup Recipe

The best comfort food during the cooler weather and during time of illness. It's so easy, too.

Course Main Course
Cuisine American
Servings 8
Calories 280 kcal


  • 1 whole Chicken 4 lbs
  • 3 celery stalks cut in half
  • 1 med onion cut in half
  • fresh parsley a handful
  • 4 carrots peeled, and sliced into coin size pieces
  • 8 oz wide egg noodles


  1. In a large 8 qt sauce pan, place chicken, celery, onion, and parsley, and add water to cover about 1 inch

  2. Bring to a boil and let simmer for at least 1 hour or until chicken is cooked through

  3. Remove cooked chicken onto a plate and let cool. 

  4. Remove celery, onion, and parsley from broth. Add sliced carrots to broth and simmer for 15 minutes.

  5. Debone chicken and tear into bite-sized pieces.

  6. Cook egg noodles according to directions in separate pot.

  7. Place chicken pieces and cooked noodles into pot with carrots and broth.

  8. Add salt and pepper to taste.

Recipe Notes

You can easily use 1 cup of rice instead of the wide egg noodles.