Classic Chicken Noodle Soup

There’s nothing more comforting than wrapping yourself up in a warm blanket and sitting in your favorite chair with a hot bowl or cup of soup to warm you up on a cold fall day.

This was one of those days yesterday. It was cold in my condo. It was dark and gloomy outside. I had tons of vegetables in my fridge that I knew I had to do something with. So, I decided to spend the afternoon in the kitchen.

I was so proud of myself to have made the soup from scratch and even had success with scones!

Soups can be made in a variety of ways. You can cook on low for several hours in a crock=pot, or you can use an instant pot, or the best way – on the stove top method which is what I did yesterday.

This recipe is hearty and can serve a family of four. Or if you’re single like me – freeze the leftovers for four to six months. The scones were a little more work. You can buy a pre-packaged mix to save time.

And check it out – I have a new instagram account dedicated just to food posts.


  • 2 cups of sliced carrots
  • 2 cups of diced celery
  • 2 cups of sliced carrots
  • 1 whole yellow or white onion
  • 1 package of skinless and boneless chicken thighs
  • 1 to 2 cups of egg noodles or macaroni noodles
  • 1 tbsp of butter or margarine
  • 1 tsp of salt, black pepper, sage, parsley, 1 bay leaf
  • 1 tsp of minced garlic – or you can use fresh garlic
  • Broth or soup base: six cups broth OR cold water with a bullion cube


This is one recipe where I just dump everything into one pot and let the soup cook for several hours.. If you’re using a crockpot, I suggest cooking on low for 6-8 hours or on high for 3-4 hours. I went for the stove-top method – and will walk you through the steps below.

Using a large pot, melt some butter on medium heat. Add in the diced onions and garlic. Cook until onions are tender or lightly brown. Add in the vegetables and cook for a couple of minutes. You can add some flavour here – salt, pepper, and sage will work.

Dump the vegetables into the pot and let cook for a few minutes. Add in your chicken and drizzle with a little olive oil. You could also cook the chicken in the oven and add to the soup later. But I prefer cooking everything at once.

Next comes the broth. There are several ways you can prepare the broth. You can either use low sodium broth from the store – about six cups worth. Or you can use cold water mixed with 1-2 bullion cubes. I love the Knorr vegetable cubes for soups.

Crock-pot: Cook on low heat for 6-8 hours or high for 3-4 hours. Check on the soup often as cooking times vary.

Stove-top: Cook on low heat for about 25-30 minutes. Turn up the heat when you add in the noodles and bring soup to a boil. Cooking time may vary depending on ovens. For faster cooking – use a deli chicken or pre-cook the chicken the night before.

Add in the noodles last and cook for 10-15 minutes. I love egg noodles for soup. Alternatively, you can cook the noodles on the stove-top – but who wants to dirty another pot? I only had pasta shells for this recipe. I also made the mistake of cooking the noodles too long.

I added seasoning in various stages of cooking. You may need to experiment and taste the soup as it cooks to get the right blend of spices. Be creative and have fun!

Note: the chicken while tasty, came out rubbery because it was boiled. If you don’t like this texture, I suggest cooking the chicken separate or buying a cooked deli chicken and using that. I took out one breast and shredded it. It’s in my fridge. which I’ll use for sandwiches.

If you decide to make this recipe, let me know in the comments. What’s your favorite go to soup for cold fall days? Don’t you just love fall cooking?

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