Cindy’s Chicken Noodle Soup for the Soul

The Kitchen

This chicken noodle soup is by far the most requested soup in our household.  I have made many different versions of this soup but my favorite has a few different twists.  I like to roast a whole chicken and use some of the leftover liquid in my broth.  I believe this just gives it more flavor.  But you could certainly just cook and dice some chicken for this soup and use pre-made broth if you prefer. I also now throw in one can of beef broth.  This happened by accident one night and the family said they loved it.  Lastly, because my children don’t like big chunky vegetables, I chop mine pretty small, but you could make the chunkier if you prefer.

It’s a perfect time of year to try this delicious soup!  We make a lot of it so we always have leftovers for lunches.

Print Recipe
Cindy's Chicken Noodle Soup
Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Rinse whole chicken and season. Place in crockpot with 1 cup of water
  2. Cook on Low for 6-8 hours or until chicken is cooked through.
  3. Remove chicken and separate bones. Cut chicken into small pieces. Reserve leftover liquid for broth.
  4. Chop carrots, onion and celery.
  5. Put 1T Olive oil in large stock pan. Saute carrots, onion and celery until softened.
  6. Add reserved chicken broth to stock pan from crock pot. Also add 1 can beef broth and 32 oz chicken broth.
  7. Add 2 cups chopped chicken and 1 package of noodles. Season with salt, pepper, onion powder, garlic powder, oregeno and basil. Cook for 15-20 minutes.
  8. Eat hot with french bread on the side!
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