Chunky Chicken Noodle Soup Recipe - Allrecipes.com
Chunky Chicken Noodle Soup Recipe
  • READY IN 45 mins

Chunky Chicken Noodle Soup

Recipe by  

"Delicious, chunky, fast and easy to make!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

Directions

  1. Bring water, chicken stock, and chicken bouillon to a boil in a large stock pot. Add chicken breast, egg noodles, peas and carrots, chopped carrots, celery, onion, salt, black pepper, basil, bay leaf, and oregano. Continue to boil, uncovered, for 20 minutes. Reduce heat to medium and simmer until chicken is no longer pink in the center and noodles are tender, 5 to 10 minutes more.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2013

I really liked this soup. It is exactly what it is supposed to be and that is a basic recipe for chicken and noodle soup, and you can adjust the measurement of the ingredients to suit your tastes. The only change I made was to cut back on the water, I thought that was too much water, I like a chunkier soup, but that is a personal preference. As for the person who said this gave her a stomach ache?? There is nothing in this recipe that would cause someone to get sick unless they have an allergy to one of the ingredients or perhaps she used spoiled chicken? I don't know, but to blame the recipe on her stomach bug is beyond ridiculous.

 
Most Helpful Critical Review
Jan 28, 2013

I hate to give a new recipe such a mediocre review, but.... This wasn't to my liking at all (sorry!). I can't put my finger on it, but this just didn't taste right and left me and my hubs with a terrible belly ache (which wasn't a good thing for me since I am already battling the stomach flu). It was probably the flu (and my hubs coming down with the flu) that caused our discomfort, but it was sure a coincidence.... That aside, while my hubs and I didn't think this was terrible, we both agreed that we've had better. Maybe this will float your boat, but it didn't do much for us. Thanks anyways, BakerBee. :-)

 
Feb 14, 2013

I use bouillon granules (and chicken base) more than bouillon cubes, and the cubes that I used for this recipe had been in the cabinet for a while. Although they tasted fine, I think that's why the soup is darker in color than a traditional chicken soup (impact on appearance only). I used peas only, rather than peas & carrots, since this recipe already has chopped carrots. From an eye appeal perspective, IMO sliced carrots would look better in this soup. I did cut back on the water, omitted the salt because of the bouillon cubes, and after tasting when cooking was complete, added some parsley flakes and a little bit of marjoram. Pretty nice chicken noodle soup.

 
Apr 12, 2013

Great Starter recipe. I also cut back the water we prefer chunkier soups. I also added some corn. I didn't have packaged noodles on hand so made my own noodles. I used the same dough recipe I use for homemade PA duch style pot pie ( many would say chicken and dumplings) but cut noodle strips instead of squares. The entire family thought it was great. I didn't have any leftovers and my husband informed me that he wants me to always make it this way with homemade noodles.

 
Mar 29, 2013

The only thing I did differently was instead of using 12 cups water (3 quarts) I used 10 cups of water. I like my soup a little thicker, that's all. Other than that it tasted great, and my man loved it also!

 
Mar 16, 2013

I made this on a chilly winter day and it was a hit with everyone! My boyfriend isn't a fan of peas, so I omitted the frozen peas and carrots and added more fresh carrots, celery, and onion. It seemed a little light on the herbs and spices, so I added more for flavor to suit my tastes. I thought the recipe would make enough to freeze quite a bit for an easy meal later (not that this is hard), but the crew left very little over and everyone commented several times on how yummy it was. I didn't think it was too watery or anything like that, I liked the consistency and this will now be my go-to recipe for my favorite comfort food!

 
Mar 27, 2014

Used this recipe as the basis for the soup I just made my family. My father just got out of the hospital and has to eat a more strict diet, so I've been making everything from scratch this week. I used the low-sodium chicken and vegetable stock I made yesterday instead of bouillon, added in some broccoli, cauliflower, and green peppers, and also used Bucatini instead of egg noodles (only because I didn't have any on hand). The house smells delicious and just cooking it made everyone hungry. Glad to use this as a great base for many different types of soups from here on out. Next time I have all the ingredients as written I will definitely write another review. Very glad to have another chilly day here in Florida so we had another excuse to make some soup. :-)

 

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Nutrition

  • Calories
  • 102 kcal
  • 5%
  • Carbohydrates
  • 13.2 g
  • 4%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 1.6 g
  • 2%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 1234 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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