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A square white bowl filled with homemade chicken noodle soup
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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

Ingredients

Instructions

  • 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.

Nutrition

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