Go Back
+ servings
A square white bowl filled with homemade chicken noodle soup

Mom’s Homemade Chicken Noodle Soup

This Homemade Chicken Noodle Soup is truly good for the soul. Rich broth, chunks of juicy chicken and tender noodles create a comfort classic that is ready in no time!
Course Soup
Cuisine American
Keyword chicken noodle soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 378kcal
Author Erica Walker



  • In a large stock pot combine water, chicken and salt. Boil until chicken is cooked completely through.   
  • Remove the cooked chicken onto a plate to cool. Keep the broth.
  • Cover the chicken with plastic wrap so it doesn't dry out. Refrigerate.
  • Strain the broth to get a nice clear broth for the soup and put it back into the stock pot.
  • Peel onion and chop into chunks.
  • Combine 1/2 cup of water and onion in a food processor or blender. Puree for 30 seconds, add to the chicken broth. 
  • Add carrots, chicken bouillon granules, and celery. Bring the broth to a boil. 
  • Once the broth is boiling, add egg noodles.
  • Cook the noodles until done, 15-20 minutes.
  • While the pasta is cooking, cut the chicken breasts into small bite-sized chunks. I like to break and tear it into chunks. 
  • If you need to add more liquid to the soup, add a can of Swanson's chicken broth or water and season with more of the Wyler's chicken bouillon granules to taste.
  • Add bouillon granules (instead of salt) and pepper to taste.


Calories: 378kcal | Carbohydrates: 39g | Protein: 39g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 136mg | Sodium: 1005mg | Potassium: 799mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3676IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg