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Chunky Chicken Noodle Soup

Chunky Chicken Noodle Soup

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
BakerBee

BakerBee

Delicious, chunky, fast and easy to make!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 1234 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  1. Bring water, chicken stock, and chicken bouillon to a boil in a large stock pot. Add chicken breast, egg noodles, peas and carrots, chopped carrots, celery, onion, salt, black pepper, basil, bay leaf, and oregano. Continue to boil, uncovered, for 20 minutes. Reduce heat to medium and simmer until chicken is no longer pink in the center and noodles are tender, 5 to 10 minutes more.
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Reviews

JqSmith
58

JqSmith

2/4/2013

I really liked this soup. It is exactly what it is supposed to be and that is a basic recipe for chicken and noodle soup, and you can adjust the measurement of the ingredients to suit your tastes. The only change I made was to cut back on the water, I thought that was too much water, I like a chunkier soup, but that is a personal preference. As for the person who said this gave her a stomach ache?? There is nothing in this recipe that would cause someone to get sick unless they have an allergy to one of the ingredients or perhaps she used spoiled chicken? I don't know, but to blame the recipe on her stomach bug is beyond ridiculous.

Lai
55

Lai

9/19/2014

My grandmother had a therapeutic chicken noodle soup recipe as well. It is similar to this one but tastes MUCH better by far. And I will tell you why. You first boil a whole cut up chicken with BONES IN and SKIN ON! this is the flavor of the whole soup. Don't use chicken bullion because you are just putting artificial flavoring in and too much preservatives. After your chicken is boiled, remove chicken from pot. Skim off fat. Cook all your fresh vegetables in chicken stock you just made. After veggies are tender, remove skin and bones from chicken (if desired) and cut chicken in small bite sizes to desired sizes and return chicken to pot with veggies. Cook as long as you like on stove. When cooking is done, boil egg noodles in separate pan with water. Only add noodles to bowl of soup when you want to eat. Keep cooked noodles separate in container and add as you eat soup. Keeps noodles from sogginess. Grandma' secret. There it is!! Wonderful yummy!!

Chef Mickey (aka Mickey)
22

Chef Mickey (aka Mickey)

1/28/2013

I hate to give a new recipe such a mediocre review, but.... This wasn't to my liking at all (sorry!). I can't put my finger on it, but this just didn't taste right and left me and my hubs with a terrible belly ache (which wasn't a good thing for me since I am already battling the stomach flu). It was probably the flu (and my hubs coming down with the flu) that caused our discomfort, but it was sure a coincidence.... That aside, while my hubs and I didn't think this was terrible, we both agreed that we've had better. Maybe this will float your boat, but it didn't do much for us. Thanks anyways, BakerBee. :-)

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