Comforting Chicken Noodle Soup

Nothing more comforting than a bowl of Chicken Noodle Soup. Here's a simple recipe, good any time of year for lunch or dinner, for a first course or the entire meal.  Nourishing and tasty enough for a toddler or a senior to enjoy--and everyone in between!

Serves 4 as a meal or more for a start


1-2 tablespoons olive oil

1 large onion, diced

2 garlic cloves, minced

2-4 stalks celery, chopped

1 medium zucchini, chopped (peel if desired)

2 large carrots, chopped (peel if desired)

1-2 pounds uncooked chicken, any part

1 tablespoon kosher salt

Pepper to taste

Water to cover chicken and vegetables

1/2 pound noodles of choice

  1. Wash vegetables and peel zucchini and carrots, if desired.

  2. If you have time, sauté onion, garlic, celery and zucchini until golden.

  3. Put everything sautéed vegetables and rest of ingredients, except the noodles, in a large pot and bring to a boil. Reduce heat and partially cover, simmering for 2 hours. Add more liquid if required.

  4. Some people removed vegetables from soup—I leave them in. Your choice.

  5. Take chicken out of pot and remove meat. Shred. Return shredded chicken meat to soup.

  6. Cook noodles according to package directions, drain and add to soup. Adjust seasoning.  

  7. Serve with a homemade or good store bought crusty bread.

The Frugal Cook: Frugal people like Emmett would use up what’s in the refrigerator:  Add other vegetables on hand, such as parsnips, turnips, potatoes or corn. Add fresh or frozen spinach.

Make it vegan/vegetarian:  Omit chicken and add 2 pounds of chopped vegetables of choice.

Allium Free: Omit onions and garlic. Add 1 bulb fennel, thinly sliced.

I’m in a rush! Use frozen vegetables to speed up the process.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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