Chunky Chicken Noodle Soup Recipe
on May 20, 2019, Updated Apr 22, 2024
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This comforting Chunky Chicken Noodle Soup Recipe will brighten any gloomy day. Feeling under the weather? This homemade soup combats any head cold with its hearty combination of shredded chicken (or turkey), egg noodles, carrots, peas, corn, and lots of flavor-packing spices.
Homemade Chicken Noodle Soup
Great for a stormy or chilly day, a stubborn cold, or leftover chicken or turkey — this Chunky Chicken Noodle Soup is a favorite in our household. There’s something so comforting and nostalgic about homemade chicken noodle soup. The canned version gets the job done just fine if you’re in a pinch, but this recipe hardly takes any more time than warming up soup from a can, and it’ll warm you up and fill you up from the inside out.
I also love the option of adding whatever vegetables you and your family love. I used onion, carrot, and frozen peas and corn for a fun pop of additional color, but you can really customize this to include whatever you prefer. If you use other raw veggies, like celery, bell pepper, or potato, make sure you toss ’em in when you add the carrots to they have time to cook through and soften up a bit.
What can I add to chicken noodle soup for flavor?
The garlic, salt, pepper, and parsley will really add a nice base layer of dimensional flavor in this soup. But if you want an extra kick or more variety in the flavor, you can also add a shake of white pepper, garlic powder, onion powder, cumin, or cayenne pepper. For more of a boost of spice, add a chopped jalapeno or another favorite spicy pepper into the soup when you add the carrots.
What kind of chicken is used for soup?
You can use any chicken or turkey you have on hand or like for this soup. Shredded chicken breast or chicken thigh goes really well, or you could also get a cooked rotisserie chicken from the store and use the meat from that.
How long does chicken noodle soup last?
This Chunky Chicken Noodle Soup should last for up to a week covered in the fridge. To reheat, either microwave in 30-second intervals, stirring with a spoon in between, until fully heated, or heat thoroughly in a pan over medium heat. Soup is also a GREAT freezer item! Store this in a tightly covered container in the freezer for up to 3 or 4 months.
Chunky Chicken Noodle Soup
Ingredients
- 1 tablespoon oil or butter
- 1 medium white or yellow onion, chopped
- 2-4 cloves garlic, minced
- 2 cups cooked shredded chicken or turkey
- 5 cups water + bullion, or chicken stock
- 5-6 large carrots, peeled and sliced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried parsley or 1 tablespoon fresh, chopped
- 3 cups egg noodles, uncooked
- 1 cup frozen peas
- 1 cup frozen corn
Instructions
- Heat oil in a large stock pot over medium-high heat.
- Add onions and garlic, and saute until onions are translucent.
- Add chicken, water and bullion (or broth), carrots, salt, pepper, and parsley. Bring to a boil.
- Reduce heat, and simmer (covered with a lid) for 15 minutes, or until the carrots are tender.
- Bring the soup back to a boil, and add egg noodles.
- Cook for 5 to 7 minutes, or until the noodles are cooked.
- Add peas and corn, heat thoroughly.
- Serve right away.
Video
Notes
- You have a lot of give when it comes to what vegetables and how many to add to this soup. If you are adding a raw vegetable, just add it when you add the carrots so that it has time to simmer and cook.
Want to try some of my other soup recipes?
- Instant Pot Loaded Baked Potato Soup
- Cheesy Broccoli Soup in the Crock-Pot
- Quick, Easy, and Healthy White Chicken Enchilada Soup
- Hearty 15 Bean Soup in the Instant Pot
- Healthy 30 Minute Alphabet Soup
- Slow Cooker Vegetable Beef Soup
- Slow Cooker Vegetable Bean Soup
- Roasted Tomato Basil Soup
- Classic Chicken Noodle Soup
- Quick and Easy Tortellini Soup with Spinach
- The Best Instant Pot Broccoli and Cheese Soup
- Instant Pot Split Pea Soup
This post was originally published in 2010 and has been updated and rephotographed in May 2019.
This was the best chicken noodle soup I I have ever made. I made it last week and there was none left over. Only problem was that there was not enough broth. Well, today I doubled it. The broth I used comes from a fruit/vegetable store. You add 1 tbl to 2 cups of water. So I used 16 cups of water and 8 tbl of the chicken base. I also used frozen noodle dumplings. It did have to cook another 25 minutes for those noodles to get done, but it did not hurt a thing. Today, I am adding the frozen dumplings and a bag of cheese tortellini. Can’t wait until it is all done. Thank you for a wonderful recipe!
Hi. How much chicken broth should I add? Thanks,
5 cups!