Simple chicken noodle soup

    6 hours

    A low fat take on the super-hearty, classic chicken noodle soup. Chicken is simmered with carrots, celery, onion and noodles in a chicken stock. It's the perfect soup for the cold winter days.

    49 people made this

    Serves: 6 

    • 3 skinless, boneless chicken breast fillets
    • 2 litres water
    • 10 carrots, peeled and sliced
    • 6 sticks celery, thinly sliced
    • 1 onion, diced
    • 8 cubes chicken stock
    • 350g uncooked egg noodles

    Prep:30min  ›  Cook:2hr30min  ›  Extra time:3hr  ›  Ready in:6hr 

    1. In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.
    2. Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken stock and egg noodles.
    3. Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving.

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    Reviews in English (43)


    Maybe I did something wrong or perhaps its my taste, but 8 cups of liquid just did not make least with a whole 12 oz package of noodles. Once I added the noodles, the liquid was basically all gone...and I ended up adding chicken broth I had on hand to at least keep it simmerable for two hours. Tasted great though and very easy, ingredients are usually ones you have on hand and with two kids with the flu, I was happy to have found it. I think its a great simple recipe to try but I wouldn't add ALL the noodles at once till you're comfortable with the amount of liquid in the soup.  -  01 Feb 2001  (Review from Allrecipes US | Canada)


    I used half chicken broth and half water. I let the veggies cook 15 min then added raw chopped up chicken breats to make it's own broth. Let that cook about 20 min then tossed in the noodles for the last ten minutes. It was wonderful. Added some parsley and salt and pepper too.  -  10 Feb 2006  (Review from Allrecipes US | Canada)


    I have only made chicken noodle soup a couple of times. I saw this recipe and read the reviews and decided to make it. I had to make so many changes, I should have wrote my own recipe. First of all there isn't enough liquid for the amount of ingredients. I used 12 cups of liquid and the amount of chicken bouillon accordingly. I cooked the vegetables in the broth. I cooked the chicken seperately. It was bland to say the least. I then added a few bay leaves, some dried oregano and basil, poultry seasoning and lots of black pepper. I added the chicken back and simmered for about 15 minutes. I cooked only 6 ounces of the egg noodles, which was more than enough. I added the noodles at the end to keep them from being mushy. My soup at this point was delicious and got rave reviews. Just a note... it doesn't take 2 hours of simmering to be done. Mine was done in half the time.  -  18 Jan 2007  (Review from Allrecipes US | Canada)