Chicken Noodle Soup

Chicken Noodle Soup

If you’re sick, cold, or just in the mood for chicken noodle soup, this recipe is a must! I made this for my husband while we were dating and since then he’s always requested it especially during the cold winters here. If you have leftovers, note that you may want to add additional chicken broth because the vegetables absorb the juice overnight. You can always add more broth the next day while you are heating up the soup.

Chicken Noodle Soup

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course, Soup
Keyword: chicken, chicken noodle, chicken noodle soup, soup, soup recipes


  • 3-4 cups shredded chicken rotisserie chicken works great
  • 1 tbsp olive oil
  • 1 yellow onion chopped
  • 5-6 carrots peeled & cut
  • 3 stalks of celery cut
  • 2 tsp minced garlic
  • 12 cups low sodium chicken broth
  • 15 oz can of whole kernel golden sweet corn undrained
  • ½ tsp salt
  • 1 tsp ground black pepper
  • 12 oz egg noodles


  • Cut the peeled carrots and celery approximately 1/4" thick
  • Chop one yellow onion
  • In a large pot, heat olive oil over medium heat
  • Add carrots, celery, onion, and garlic. Stir for about 4-5 min until vegetables begin to soften
  • Add in the chicken broth, shredded chicken, can of corn (undrained), salt & pepper
  • In a separate pot, boil noodles according to package, drain and then set aside (do not add to soup yet)
  • Stir the soup on medium-low for about an hour until the vegetables are soft enough for your liking
  • When the soup is done, add noodles to a bowl and scoop soup on top and serve

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