Old-Fashioned Chicken Noodle Soup

We’re heading into the cold season here in Wisconsin, and all I can think about are all the warm and cozy things. This simple and classic recipe for old-fashioned chicken noodle soup will leave you feeling comforted & cozy no matter the circumstances.

Chicken noodle soup in a pot.

Comforting chicken soup for the win

Naturally, warm and cozy things to me are food-related.  Yes, I love huge warm blankets and hot coffee and the like, but my mind always wanders to food.  Specifically soup. 

I could sip on chicken broth and not leave the house for a few days when the weather is this awful and not feel bad about it. 

Like, at all. Plus, when we’re talking about classic, old-fashioned chicken noodle soup, I’m all in.

And not only are we talking about chicken noodle soup today, but I am also excited to share it’s also a feature recipe in my new Simple Soups eCookbook! If you haven’t heard about this fabulous cookbook, you’re going to want to do just that.

It has 25 amazing soups + 2 stock recipes PLUS 10 of the recipes have Instant Pot versions in addition to the stove-top versions!

There’s Italian Wedding, Butternut Squash Apple, Indian Coconut Lentil, Egg Drop (omg the egg drop…), Creamy Chicken & Wild Rice, Old-Fashioned Ham, Cabbage & Potato and Curry Coconut Cauliflower Soup. And that’s just the beginning…

Simple Soups Cookbook cover

So like I said, you’re not going to wanna miss it!

The Simple Soups eCookbook

Now, let’s get back to this particular recipe – I just want to tell you everything I love about it…

I love how it reminds me of my childhood, even though I used to eat chicken noodle soup when I was sick.  There’s still something really comforting and nostalgic about it. 

The onion, carrot, celery and chicken floating among the super thick egg noodles in extra-tasty broth is like a big bear hug.  It seems this combination can cure whatever ails you, even if there is nothing to ail. 

And to make it extra sippable, I add a few scoops of my favorite natural chicken bouillon.  It’s what makes this soup one for the books.  Try it.

Chicken noodle soup in a pot

P.S. is sippable a word? If not, let’s go ahead and add it to the dictionary because this soup is the definition.

ALSO – to make your own stock (which is liquid gold), read the notes section of the recipe or visit my Homemade Stock blog.

You won’t be disappointed.

And don’t forget to grab the soups ecookbook to get more delicious cozy recipes!


Old-Fashioned Chicken Noodle Soup

Chicken noodle soup in a pot.

A simple and classic recipe for old-fashioned chicken noodle soup that will leave you feeling comforted, warm & cozy no matter the circumstances.

  • Author: Julie Andrews
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stove-Top
  • Cuisine: American


  • 1 tablespoon butter
  • ½ medium onion, peeled and diced
  • 3 medium carrots, peeled and diced
  • 3 medium stalks celery, diced
  • 1-pound boneless skinless chicken breasts or thighs, diced
  • 1 ¾ teaspoons coarse salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon celery salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground mustard
  • 10 cups unsalted chicken stock
  • 34 tablespoons all-natural bouillon
  • ½-pound homestyle wide egg noodles


  1. Melt butter in a Dutch oven over medium heat. Add onion, carrots and celery and sauté 4-5 minutes, until just starting to soften. Add diced chicken breast and cook 6-7 minutes or until lightly browned. Stir in the salt, black pepper, celery salt, thyme and ground mustard.
  2. Add stock and bouillon (if using) and bring to a simmer for 8-10 minutes. Add the noodles and simmer another 8 to 10 minutes, until noodles are al dente and vegetables are soft. Taste and adjust seasoning, if necessary.


Cooking Tips: To make this soup extra flavorful, make your own stock! Place a whole onion, several carrots and stalks of celery, a handful of parsley stems, a few bay leaves, a few cloves of garlic, and a whole chicken in a Dutch oven or stock pot. Cover it with cold water, then bring it to a simmer on the stove. Place the lid on top and let it simmer (not boil) for about 2 hours. Use tongs to remove the chicken meat so it doesn’t over cook. Place the lid back on the pot and cook for at least 2 more hours. Strain the stock, discard the chicken carcass, veggies and aromatics, let it slightly cool and place it into containers. Refrigerate it for up to 5 days or freeze it for up to a year.

Shred or dice the chicken to be used in the soup.


  • Serving Size: 1/8 of recipe
  • Calories: 224
  • Sugar: 4g
  • Sodium: 538mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 66mg

Keywords: dutch oven, from scratch, easy, recipe, healthy, simple, homemade, best

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