Chunky Chicken Noodle Soup Recipe
on Feb 22, 2010, Updated Jun 28, 2024
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This comforting Chunky Chicken Noodle Soup Recipe will brighten any gloomy day. Feeling under the weather? This homemade soup combats any head cold with its hearty combination of shredded chicken, egg noodles, carrots, peas, corn, and lots of flavor-packing spices.
Great for a stormy or chilly day, a stubborn cold, or leftover chicken — this Chunky Chicken Noodle Soup is a favorite in our household. There’s something so comforting and nostalgic about homemade chicken noodle soup. The canned version gets the job done just fine if you’re in a pinch, but this recipe hardly takes any more time than warming up soup from a can, and it’ll warm you up and fill you up from the inside out. Add some Easy Breadsticks and yum – the perfect cozy meal!
Table of Contents
Why You’ll Love This Recipe
- Quick and Easy: This soup comes together quickly and easily, making it perfect for busy weeknights or lazy weekends.
- Budget-Friendly: Made with simple, affordable ingredients, this soup is a budget-friendly option that doesn’t skimp on flavor or satisfaction. It’s a great way to stretch your grocery budget without sacrificing taste.
- Homemade Goodness: There’s something special about homemade soup made from scratch, and this recipe delivers all the goodness of a homemade meal without a lot of fuss.
Ingredients
- Chopped White or Yellow Onion
- Minced Garlic
- Shredded Chicken
- Chicken Stock: or substitute water and bullion
- Peeled and Sliced Carrots
- Salt and Pepper
- Parsley: fresh or dried
- Uncooked egg noodles
- Frozen Peas
- Frozen Corn
See the recipe card below for full information on ingredients and quantities
Popular Substitutions and Variations
- Shredded Turkey is wonderful substitute for the shredded chicken. It’s a great way to use up those after-holiday leftovers.
- I love the option of adding whatever vegetables you and your family love. I used onion, carrot, and frozen peas and corn for a fun pop of additional color, but you can really customize this to include whatever you prefer. If you use other raw veggies, like celery, bell pepper, or potato, make sure you toss ’em in when you add the carrots to they have time to cook through and soften up a bit.
How to Make Chunky Chicken Noodle Soup
Step #1. Heat oil in a stockpot over medium-high heat. Add the garlic and onions, cook until the onions are soft.
Step #3. Simmer, covered, for 15 minutes or until carrots are soft. Bring back to a boil, add egg noodles. Cook 5-7 minutes or until noodles are done.
Step #2. Add the broth (or bullion/water), chicken, carrots, salt, pepper, and parsley. Bring to a boil.
Step #4. Add peas and corn. Heat through. Serve.
Recipe FAQs
The garlic, salt, pepper, and parsley will really add a nice base layer of dimensional flavor in this soup. But if you want an extra kick or more variety in the flavor, you can also add a shake of white pepper, garlic powder, onion powder, cumin, or cayenne pepper. For more of a boost of spice, add a chopped jalapeno or another favorite spicy pepper into the soup when you add the carrots.
You can use any chicken or turkey you have on hand or like for this soup. Shredded chicken breast or chicken thigh goes really well, or you could also get a cooked rotisserie chicken from the store and use the meat from that.
This Chunky Chicken Noodle Soup should last for up to a week covered in the fridge. To reheat, either microwave in 30-second intervals, stirring with a spoon in between, until fully heated, or heat thoroughly in a pan over medium heat. Soup is also a GREAT freezer item! Store this in a tightly covered container in the freezer for up to 3 or 4 months.
Expert Tips
- If you have some homemade chicken or turkey broth, use it in this recipe! It just kicks the flavor up a little bit!
- Soup is one place where you don’t want to skimp on seasoning. Use plenty of salt, pepper, and spices. Be sure to taste as you go and add more if it is needed.
More Soup Recipes to Consider
Soups, Stews & Chowders
White Chicken Chili
Soups, Stews & Chowders
Slow Cooker Veggie Beef Soup
15-Minute Recipes
Cornbread Waffles with Chili – 15 Minute Dinner Idea
Soups, Stews & Chowders
Texas Chili Recipe
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Chunky Chicken Noodle Soup
Ingredients
- 1 tablespoon oil or butter
- 1 medium white or yellow onion, chopped
- 2-4 cloves garlic, minced
- 2 cups cooked shredded chicken or turkey
- 5 cups water + bullion, or chicken stock
- 5-6 large carrots, peeled and sliced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried parsley or 1 tablespoon fresh, chopped
- 3 cups egg noodles, uncooked
- 1 cup frozen peas
- 1 cup frozen corn
Instructions
- Heat oil in a large stock pot over medium-high heat.
- Add onions and garlic, and saute until onions are translucent.
- Add chicken, water and bullion (or broth), carrots, salt, pepper, and parsley. Bring to a boil.
- Reduce heat, and simmer (covered with a lid) for 15 minutes, or until the carrots are tender.
- Bring the soup back to a boil, and add egg noodles.
- Cook for 5 to 7 minutes, or until the noodles are cooked.
- Add peas and corn, heat thoroughly.
- Serve right away.
Video
Notes
- You have a lot of options when it comes to what vegetables and how many to add to this soup. If you are adding a raw vegetable, just add it when you add the carrots so that it has time to simmer and cook.
- Don’t skimp on the seasoning! Taste and adjust the salt, pepper, and spices as the soup cooks.
- This is fabulous recipe to use up leftover turkey and broth from big holiday meals.
- Rotisserie chicken is a great shortcut if you don’t have any pre-cooked chicken already.
Nutrition
This post was originally published in 2010 and has been updated and rephotographed in May 2019.
This was the best chicken noodle soup I I have ever made. I made it last week and there was none left over. Only problem was that there was not enough broth. Well, today I doubled it. The broth I used comes from a fruit/vegetable store. You add 1 tbl to 2 cups of water. So I used 16 cups of water and 8 tbl of the chicken base. I also used frozen noodle dumplings. It did have to cook another 25 minutes for those noodles to get done, but it did not hurt a thing. Today, I am adding the frozen dumplings and a bag of cheese tortellini. Can’t wait until it is all done. Thank you for a wonderful recipe!
Hi. How much chicken broth should I add? Thanks,
5 cups!