Chicken Noodle Soup with Vegetables Recipe

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Good old chicken noodle soup. The perfect comfort food for those cold fall and winter days. This recipe makes a large batch so you can have leftovers to enjoy.
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  • 5 pounds whole chicken
  • Water
  • 5 carrots (medium)
  • 4 stalks celery (medium stalks)
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
  • 3 chicken bouillon cubes, if needed
  • 8 ounces uncooked medium-wide egg noodles
Container: Dutch oven or stock pot
45 mins
1 hr
  • Place the whole chicken in a Dutch oven or stock pot. Add enough water to just cover the chicken.
  • Cut each celery stock into two or three pieces and place in the water with the chicken.
  • Add the salt and pepper. Bring the water to a boil and then turn down the heat to a gentle boil.
  • Gently turn the chicken over after it has boiled for 15 to 20 minutes. Continue to cook until juices run clear when you poke the chicken with a fork. The chicken will need to cook a total of approximately 45 minutes.
  • Remove the chicken from the pot and pull the meat off the chicken and cut into bite-size pieces.
  • Skim fat off the juices if necessary. Pour it into a gravy separator and then pour juices back into the pot. Discard fat.
  • Add the sliced carrots to the broth and then add the chicken back in.
  • Cook at a simmer until the carrots are tender.
  • If you need more broth, add water until you have the desired broth. Season with chicken bouillon if you think the broth needs a little added flavor.
  • Cook the noodles separately and add them to the rest of the ingredients.
  • Continue to cook just until everything is hot. Remove the celery stalks before serving.
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Chicken Noodle Soup with Vegetables Recipe Reviews

chicken noodle soup with vegetables

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
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GabriELLA User
Rating of 5 out of 5.0 stars
Reviewed By
"This soup was so good. It was the best homemade chicken noodle soup I have made. The kids loved it and the leftovers were as good warmed up as when I first made it."
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