Thursday, February 2, 2017

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup in 25 Minutes! This simple recipe is bursting with fabulous flavor and veggies. Tis the season for runny noses and coughs.  Not to mention the crazy weather our northern friends are having. My family loves this soup. There is just something about homemade chicken noodle that is almost healing, isn't there?

I have been looking for the best homemade chicken noodle soup for quite some time.  I've tried many recipes, but none have been loved more by my husband than this simple chicken noodle soup recipe.
There is nothing quite like enjoying a bowl of homemade chicken noodle soup like your mom used to make. I remember my own mother making it when we were growing up. It was the perfect remedy for a cold or even a bad day. It surely is the best way to warm you up on a cool winters night and make everything feel better!

Mom’s soup took all day to cook, but nowadays that is just not in the schedule. With work, play dates and carpools to fill your days, this is the perfect chicken noodle soup to make on a busy day. It’s packed with carrots, celery, and chicken, and it goes from prep to plate in just 25 minutes. This home-style soup is perfectly satisfying and oh so delicious.

We even keep our freezer stocked with a few batches so when the unexpected cold arises, we simply defrost and heat on the stove top or in the microwave.  It is so amazing!


With love from our simple kitchen to yours. 


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Homemade Chicken Noodle Soup
SERVES 8  |  ACTIVE TIME 10 Min  |  TOTAL TIME 25 Min   

1 tablespoon unsalted butter
4 carrots
2 celery ribs
8 cups low sodium chicken broth (or 8 cups water and 4 tablespoon chicken base)
1 pound boneless skinless chicken breast, (uncooked)
1 (8-ounce) bag extra broad egg noodles
2 tablespoons chopped fresh parsley
½ teaspoon fresh ground black pepper

In a large saucepan over medium high heat, add butter. Wash celery and chop into bite size pieces.

Add to saucepan and stir. Peel and chop carrots into bite size pieces. Stir. Sauté for 3 minutes.

Meanwhile, dice chicken into bite size pieces. Add chicken broth and chicken. Cover and bring to a boil.

Once boiling, add egg noodles and cook according to package directions (approximately 12 minutes). Add parsley and pepper. Stir and serve!


Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.  

Recipe by Donna Elick originally published on 


  1. I've read that is not good to eat the broth that the Chicken cooked in.. but that's how broth is made.. so I'm just confused I guess.

    1. As long as the broth is boiled as described you are fine. Enjoy!

    2. As long as your chicken is cleaned, you are fine too. This recipe sounds good but I prefer to use brown rice and a small amount of quinoa. I also add a package of Mrs. Grass chicken soup mix so I do get some thin noodles too.

    3. Boiling kills off any germs !!

  2. Oh my yes! All of these look soooooooo good!

  3. You should cook the chicken in the broth, remove chicken, skim the broth and bring to a boil. Add veggies and cubed chicken, simmer for 10 minutes then serve.

  4. I have made this recipe many times it is wonderful. However I did make a few adjustments to the cooking directions. I cooked the chicken breast by themselves - and do not use the broth they were cooked in. Not because I felt it was unsafe, but the chicken when cooking in water gives off what I call (scum) and I didn't want that in the soup. So once the chicken has cooled enough to handle, cut into bite size pieces and then continue on adding the other ingredients like the sautéed veggies, the chicken broth and noodles or rice if you prefer. I like using a spoon of the chicken base (Tone's brand is what I use found near the soups in the stores). It gives the soup a more rich flavor. My family loves this soup in the winter months and it is very easy to make. Enjoy! Thanks for a great easy make..

  5. I make my own broth that is how I was raised my mother is from Italy. to make a broth you need to wash the chicken very well and then you will not get the scum also I add vegetables to the chicken. It makes a great broth.

  6. This is pretty much my recipe. I just skin the chicken "ick" off and use the broth to cook Reames frozen egg noodles. They don't fall apart like the thin egg noodles.

    1. Reames frozen noodles are the best. They taste just like the homemade noodles my mom used to make. Everyoe raves about my Chicken Noodle Soup made with these noodles.

  7. 99% of the time the simplest recipes are the Best.
    I love Chicken Noodle Soup but making things easier for me; instead of cooking the chicken, I use meat from a Rotisserie Chicken; removing the skin and bones and shredding the meat.
    Something about a Rotisserie Chicken brings a nice flavor to the soup.
    Once all the meat is off the ones, I then make chicken stock by boiling the bones and the skin and then straining it all, putting into jars and freezing it. I do the same with all the turkey bones. You will be surprised how much more meat will come off them bones once you boil them.
    Why let all the deliciousness go to waste?
    Love your blog, even tho I don't comment often, I still try to come in just to see what's cook'n. I look forward to our newsletter each and every time.
    Thanks 4 sharing All the great recipes

  8. Looks good ! I'm going to make it tomorrow . I have always cleaned a whole chicken then boiled it saving the broth to use for my soup or gumbo or any dishes needing broth. I feeeze my broth for future use & I am still kicking and cooking !

  9. I typically use macaroni with my chicken noodle soup, but this looks so delicious that I think I just might try it. I'm just debating which to try out first, this or the Italian minestroni soup recipe I recently found online. :) I will probably try both. :D

    I also love your other soup recipes. They look equally tempting. Thanks for sharing them!


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