Best-ever chicken noodle soup

    1 hour 30 min

    A delicious and hearty soup that's also low in fat. Chicken is simmered with egg noodles, celery and onion in a thickened chicken stock. Serve with fresh crusty bread, if desired.

    1225 people made this

    Serves: 12 

    • 100g wide noodles, such as tagliatelle or other pasta
    • 1 teaspoon vegetable oil
    • 3 litres chicken stock
    • 1 1/2 tablespoons salt
    • 1 teaspoon chicken seasoning
    • 120g celery, chopped
    • 160g onion, chopped
    • 45g cornflour
    • 4 tablespoons water
    • 425g cooked chicken meat, diced

    Prep:20min  ›  Cook:25min  ›  Extra time:45min  ›  Ready in:1hr30min 

    1. Bring a large pot of lightly salted water to the boil. Add egg noodles and oil and boil for 8 minutes or until tender. Drain and rinse under cool running water.
    2. In a large saucepan, combine stock, salt and chicken seasoning. Bring to the boil. Stir in celery and onion. Reduce heat, cover and simmer 15 minutes.
    3. In a small bowl, mix cornflour and water together until cornflour is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken and heat through.

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    Reviews in English (1316)


    With a little creativity, this became one of the best soups I have ever made. I started off mixing low sodium broth with regular sodium to cut the salt. (I like the flavors to come from other ingredients.) The key is to add an ENTIRE cooked rotisserie chicken to the broth with the veggies. Be sure to pour in the drippings from the pan. Let this simmer for about 15 minutes, then remove chicken and add the meat back in. This gives it the most amazing flavor! I also added peas, carrots, fresh garlic, basil, bay leaves and fresh cracked pepper. Superb!  -  28 Oct 2004  (Review from Allrecipes US | Canada)


    Thank goodness for everyone sharing their reviews. I made this last night for a good friend who is just home from surgery and she gobbled down 2 bowls as soon as I showed up. Here's what I did: 12 cups chicken broth is 96 oz., which is 2 large cans of broth. I bought one regular can and one low fat/low sodium and tossed about a teaspoon or so more salt in throughout the cooking process. Also made it easy on myself and picked up a roasted chicken from the grocery store; it's cheap, easy, has great flavor and really makes the soup chock full of chicken. I tossed in about 1/2 bag of frozen carrot slices along with the onions and celery and also just tossed the noodles directly into the soup to cook. I added a little black pepper for some pep. This is a delicious recipe.  -  20 Sep 2005  (Review from Allrecipes US | Canada)


    Well if you attempt to make this soup, do so using your common sense. If you don't like things salty, well then omit some of the salt, because it is obvious that the broth will pretty much contain any salt needed. I used my own broth from scratch & added carrots (whats chicken soup without carrots?) I used small pasta shells (out of egg noodles - sick of shopping), which I didn't add oil to. Salt to taste after the starch, because that is when your going to need it. Thanks & Happy Holidays!!  -  22 Dec 2002  (Review from Allrecipes US | Canada)